1 c. butter
1 2/3 c. sugar
5 eggs
1 lb. chopped pecans
1 lb. candied mixed fruit
1 (4 oz.) can moist coconut
2 c. sifted flour

GLAZE:

1 c. orange juice
2 c. brown sugar

Cream butter and sugar until creamy. Add eggs, one at a time, beating well. Coat nuts, fruit, and coconut with a small portion of flour. Stir remaining flour into creamed mixture. Add nuts, fruit, and coconut; mix well. Pour into well greased and floured tube pan. Bake in 250 degree oven for 3 1/2 hours. Pour glaze over hot cake. Let cool in pan overnight. Remove and wrap in foil. Cake is better after it has aged 2 or 3 weeks.

Glaze: Mix and heat 2 cups of brown sugar with 1 cup of orange juice.