1 lb. candied red cherries
1/2 lb. white raisins
2 cups bourbon (or rum)
1 1/2 cups (3 sticks) butter
1 cup brown sugar
2 cups white sugar
6 eggs
5 cups sifted all-purpose flour
2 tsp. nutmeg
2 tsp. baking powder
1/2 lb. candied pineapple
1 lb. shelled pecans, broken up

Cut fruit in pieces and soak in bourbon or rum overnight. All liquid will be absorbed.

Next day, cream butter and sugars. Add eggs, 1 at a time. Add the fruit with its liquid. Stir in flour, nutmeg and baking powder, reserving a little flour to dust the pecans. Stir in pecans. Grease a large tube pan and line with greased wax paper.

Pour into pan and bake in a 250°F oven for approximately 2 hours.