2 c. (1/2 lb.) snipped dried pears
1 1/2 c. dark or golden raisins or dried currants (1/4 lb.)
3/4 c. snipped dried figs (1/8 lb.)
3/4 c. chopped walnuts
2 c. water
1/3 c. brandy or unsweetened apple juice
1 pkg. (or 1 tbsp.) active dry yeast
1/4 c. warm water (110-115 degrees)
1/3 c. vegetable oil
1/3 c. sugar
3/4 tsp. ground cinnamon
3 3/4-4 c. whole wheat flour

Combine the pears, raisins (or dried currants), figs, walnuts, 2 cups water and brandy (or unsweetened apple juice) in a bowl. Let stand overnight or at least 3 hours. Dissolve the yeast in the warm water. Add the oil, sugar and cinnamon. Blend in the dried fruit and nut mixture. Stir in enough flour to make a stiff dough. Beat well.

Spoon the dough into a 10 inch tube pan or Bundt pan. Let rise in a warm place 1-1 1/2 hours, or until almost doubled. Bake in a 400 degree oven for 30-40 minutes. Cool in the pan for 10 minutes. Remove from the pan and cool completely on a wire rack. When cooled thoroughly, wrap in aluminum foil and store for at least 3 days before serving. Cake may be kept in an airtight container in a cool place for several weeks before use. Serves 25.