1 lb. flour (unsifted is 1 qt.)
1 lb. sugar (1 pt.)
1/2 lb. butter
1 lb. white raisins
1 lb. candied cherries
2 tsp. baking powder
2 tsp. nutmeg
1 1/2 qts. shelled pecans
6 eggs
1 c. whiskey, wine, or fruit juice

Cook in slow oven. Cover pan until 1/2 hour before cake is done. Test with straw, when straw comes out clean; decorate top with pecan halves and cherries, continue cooking until brown.