1 lb. mixed candied fruit
1/2 lb. candied cherries
1/2 lb. candied pineapple
1 (15 oz.) box golden raisins
1 c. wine, any kind
2 c. butter
3 c. confectioners sugar
7 lg. eggs, separated
3 1/2 c. pecan halves or pieces, about 1 lb.
4 c. unsifted all purpose flour
1 tsp. baking powder
2 tsp. ground cinnamon

Set aside 4 cherries and 8 pecan halves. In large bowl of electric mixer, at high speed, beat butter until fluffy. Gradually add sugar, beating until light and fluffy. Add egg yolks, one at a time, beating well after each addition. With wooden spoon, mixing fruit mixture and nuts.

On sheet waxed paper, combine flour, baing powder, cinnamon, and 1/2 teaspoon salt; gradually add to butter mixture, stirring just until blended.

Preheat oven to 250 degrees. Grease 10 inch tube pan; set aside. In another large bowl, with electric mixer at high speed, beat egg whites until stiff. With rubber spatula, fold into batter, mixing lightly only until no white streaks remain. Pour batter into prepared pan. Cut reserved cherries in half; decorate top of batter with cherries and reserved pecans. Bake 3 1/2 to 4 hours. Cool in pan 1 hour; remove onto wire rack to cool completely. Makes one 7 1/2 pound cake, or about 24 servings.