1 lb. butter
1 1/2 qt. chopped pecans
2 c. sugar
2 tsp. cake spice
3 lb. mixed colored gumdrops, chopped*
4 c. all-purpose flour
10 eggs (large)

*Soak candy overnight in 1/2 cup whiskey.

Cream butter and sugar; add eggs, one at a time, then mix in flour. Use one cup of flour to dredge fruit.

Bake at 300°F for 45 minutes, then at 350°F for 1 1/2 to 2 hours. Let cool before removing from pan.