4 c. plain flour
1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1 1/2 lb. pecan halves
3/4 lb. chopped candied pineapple
3/4 lb. candied cherries
1 lb. golden raisins
1 c. butter
2 1/2 c. sugar
6 eggs
1 oz. bottle brandy flavoring

Mix until all fruit and nuts are well covered with dry ingredients. Set aside.

Cream 1 cup butter, gradually add 2 1/2 cups sugar, creaming until light and fluffy. Add 6 unbeaten eggs, beating well after each. Add 1 oz. bottle of brandy flavoring. Pour this over flour and fruit mixture. Mix well.

Pour into 1 (10-inch) tube pan or two 9x5x3 inch loaf pans. (I line pan with foil.) Bake in slow 275 degree oven for 2 3/4 hours. Store cake in tight container for several weeks to allow flavors to blend.