2 lb. mixed candied fruit
1 lb. nuts (half walnut, half pecans)
1/2 c. brandy (peach or cherry)
1/2 c. raisins
1/2 c. golden raisins
1 c. chopped dates
1 c. brown sugar
1 c. granulated sugar
1/4 lb. butter
1 tsp. vanilla
5 eggs
1/2 tsp. baking soda
2 tsp. cinnamon
2 tsp. allspice
2 1/2 c. all-purpose flour
jar maraschino cherries (for garnish)

1st Day: Prepare fruits and raisins. Soak in brandy overnight. Add 1/2 cup flour to nuts.

2nd Day: Line greased pan with brown sugar and grease again. Use angel food or loaf pan. Sift flour with spices and soda. Beat eggs.

Cream butter and sugar. Add flour; stir well. Pour this over fruit and nuts. Mix very well. Mix with hands. Place in baking pan. Garnish with maraschino cherries and nuts before baking.

Bake slow at 250°F for 2 hours for small pans or 3 hours for large.

After cake is completely cooled, soak dish towel in brandy. Leave brown paper on cake.

Store in metal cans. Glaze with equal amounts of honey and syrup.