1 oz. rum or brandy flavor
4 c. flour
1 tsp. nutmeg
1 1/2 tsp. cinnamon
1 tsp. salt
2 qt. pecans
1 lb. pineapple candied
1 lb. cherries candied
1/2 lb. butter (2 sticks)
6 eggs
2 1/4 c. sugar
1/2 c. Karo

Bake over pan of water in bottom of oven. Pour 1/2 of flavoring over fruit. Mix butter, sugar, eggs and 1/2 of flour in large bowl. Sift remaining ingredients and mix thoroughly with butter mixture. Work into fruit with wooden spoon.

Bake 2 1/2 hours at 275 degrees in large tube pan with removeable bottom. Remove from oven and spread with white Karo and decorate with cherries and pecans. Return to oven for 1/2 hour. Cool in pan, remove and wrap in cloth.