1 1/2 c. walnuts
3/4 c. pitted prunes
1 1/4 c. diced cherries
1 1/2 c. sifted all-purpose flour
1 tsp. ginger
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. baking soda
1/2 tsp. salt
1/3 c. butter
3 lg. eggs
3/4 c. dark brown sugar, packed
1/2 c. molasses
2 tbsp. brandy

Chop walnuts and snip prunes and combine with cherries and set aside. Resift flour with spices, salt, and soda. Cream butter and sugar; beat in eggs, one at a time. Batter will appear curdled.

Blend in flour alternately with molasses and brandy. Fold in walnut- fruit mixture. Turn into a well greased 6 cup tube pan. Bake below oven center at 300 degrees for 1 hour and 15 minutes. Let stand in pan 30 minutes when done. Makes a 2 3/4 pound cake. Glaze with 1 cup sifted powdered sugar and 1 tablespoon milk. Blend until smooth; spread on cake. Decorate with walnuts.