24 oz. pecans (whole)
3/4 lb. candied pineapple
3/4 lb. candied cherries
1 lb. seedless white raisins
1/2 lb. butter, softened
2 1/4 c. sugar
6 eggs
1 bottle (1 oz.) brandy extract
4 c. flour
1 tsp. nutmeg
1 1/2 tsp. cinnamon
1 tsp. salt

Use 10x4 tube pan or two 9x5x3 loaf pans, greased and floured.

Mix butter, sugar, eggs and brandy extract. Add flour and spices. Add fruit and nuts. Fill pans 2/3 full. Bake at 275 degrees; tube pan 3 hours; loaf pans 2 hours.

One half hour before done, brush top with honey or corn syrup and decorate with nuts and fruit. Finish baking, cool and wrap.