2 c. pecan halves
3 (7.5 - 8 oz.) containers red candied cherries (3 c.)
1 (7.5 - 8 oz.) container green candied cherries (1 c.)
1 c. orange flavor liqueur
1 (3.5 - 4 oz.) container diced candied orange peel (1/2 c.)
1 1/2 c. California walnuts, coarsely broken
1 c. dark seedless raisins
3 1/2 c. all purpose flour
2 c. butter, softened
1 1/2 c. sugar
6 eggs
1 tsp. salt
1/4 c. light corn syrup

1. Line 10" tube pan with foil; press out wrinkles as much as possible so cake surface will come out smooth. Set aside 1/2 cup pecan halves and 5 red cherries for garnish; cut each of the remaining cherries in half.

2. In large bowl combine remaining 1 1/2 cups pecan halves, red and green cherry halves, 3/4 cup orange flavor liqueur and next 3 ingredients; let stand 10 minutes or until all liqueur is absorbed, stirring occasionally. Stir in 2 cups flour until fruit and nuts are evenly coated.

3. In another bowl with mixer, beat butter and sugar until light and fluffy, constantly scraping bowl with spatula. Add eggs, salt, remaining 1 1/2 cups flour and 1/4 cup orange liqueur; beat until well mixed. Stir batter into fruit mixture in bowl until well mixed.

4. Spoon batter into pan packing down evenly to eliminate air pockets. Bake in 300 degree oven 2 1/2 hours or until toothpick inserted in center comes out clean. Cool cake. Remove cake from pan and carefully peel off foil.

5. In small saucepan over medium heat, heat corn syrup to boiling; boil 1 minute. Wrap fruit cake tightly with foil or plastic wrap. Refrigerate to use up within two months. Makes 1 (6 pound) fruitcake.