15 oz. golden seedless raisins
1 c. candied cherries, halved
1 c. lg. chunk candied pineapple
1 c. lg. chunk green candied pineapple
1 c. lg. chunks citron, diced
1 c. mixed diced candied fruits and peels
3/4 c. domestic brandy
3 c. sifted flour
1 1/2 tsp. baking powder
1 1/2 tsp. salt (optional)
5 lg. eggs
1 c. butter (2 sticks)
2 c. sugar
2 c. pecan halves

Place raisins, candied fruits and brandy in a large bowl. Mix well, cover and leave at room temperature overnight. On wax paper, sift together flour, baking powder and salt.

In medium bowl beat eggs until thickened and pale yellow. Without washing beater, in large bowl, cream butter and sugar, add beaten eggs and beat to combine. Add brandy-fruit mixture and pecans. Add sifted flour mixture. With a spoon, mix until well blended.

Turn batter into 2 (7 1/2 x 4 inch) tube pans. Bake at 300 degrees for 2 1/2 to 3 hours or until center tests done. This 12 cup batter may also be baked in an angel cake pan at 300 until done, or in 2 (9x5x3 inch) loaf pans at 300 degrees for 2 hours.