1 (8 oz.) pkg. cream cheese
1/2 lb. butter
1 3/4 c. sugar
1 tbsp. vanilla and brandy flavorings
4 large eggs or 5 small
2 1/4 c. sifted cake flour
1/2 c. chopped pecans
1/2 tsp. baking powder
1 c. candied fruits (red and green cherries; yellow and green pineapple)
1/2 c. finely chopped pecans

Toss candied fruits and nuts with 1/4 cup flour. Set aside. Blend cream cheese, butter, sugar and flavorings. Add eggs, one at a time. Gradually add remaining flour mixed with baking powder. Fold in candied fruits and 1/2 cup nuts.

Heavily coat whole pan with shortening. Do not flour. Sprinkle other 1/2 cup nuts on bottom of pan and pour batter on top of them.

Bake in a 9-inch tube pan at 325°F for 30 minutes. Reduce heat to 300°F and bake for 1 hour and 10 minutes. Cake does not rise very high. Can also be baked in a Bundt pan.