1 1/2 c. butter
2 c. brown sugar
4 eggs
1 c. dark syrup
2 lb. raisins
6 med. apple, diced
2 lb. prunes, diced
1 lb. dates, diced
2 lg. bottles red cherries
2 lg. bottles green cherries
1 lg. can crushed pineapple
1 pkg. coconut
4 c. flour
1 c. milk plus 1 c. cherry juice
1 tsp. allspice
1 tsp. cloves
4 tsp. baking powder
3 qts. pecans and walnuts, mixed

Cream butter, sugar, syrup and eggs. Mix fruit with 1 cup of flour. Sift remaining dry ingredients together and add alternately with the milk to the egg, sugar, batter and syrup mix. Pour over fruit and mix well. Pack into pans sprayed with Bakers Joy to prevent sticking. Bake at 250 degrees for 2 to 3 hours or until toothpick comes out clean.

Makes 12 cup cakes, 6 angel food cup cakes, 2 bundt pans (angel food), 2 small bread pans. Keeps for several weeks without being refrigerated. Can be frozen up to a year if wrapped in wax paper and placed in brown grocery bag and tape. Makes great gifts to friends.