1/2 lb. each candied citron, pineapple & cherries
1 (15 oz.) box golden raisins
2 lbs. pitted dates
2 lbs. pecans or walnuts
1 orange, grated rind & juice
1 lemon, grated rind & juice
1 pt. peach or apricot brandy

SYRUP:

1/2 c. sugar
1/2 c. water
1 tbsp. white corn syrup

BATTER:

4 c. sifted flour
1 tsp. baking soda
1 1/2 tsp. salt
3/4 lb. butter
6 eggs
1 c. buttermilk

GLAZE:

1/2 c. light corn syrup
1/4 c. water

MAKE SYRUP: With sugar and water, bring to boil, simmer 5 minutes. Add white corn syrup and cool. Use syrup, orange and lemon juice and rind and brandy to soak fruit for at least 2 days, at room temperature.

MIX BATTER: Mix ingredients until smooth. Mix with fruit mixture. Bake at 250 degrees on lower rack of oven, on a cookie sheet with 1/4" of water on it for 2 to 3 hours. Loaf pans cook for 2 hours, small loaf pans for 1 1/2 hours. Test with a toothpick. Dough is not sticky.

GLAZE: Combine 1/2 cup light corn syrup with 1/4 cup water. Bring to a rolling boil, remove from heat. Cool to lukewarm and pour over cold cakes before storing.