1 c. golden raisins
1 c. snipped, pitted dried prunes
1 c. snipped, dried apricots
1 c. snipped, dried figs
1/2 c. dried currants
1 c. armagnac or other brandy
1 c. blanched, toasted almond or walnut halves
1 c. toasted, flaked or shredded coconut
1/2 c. diced pineapple glace (sugar-glazed pineapple)
4 c. sifted all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 c. butter
2 c. sugar
6 eggs
2 tsp. grated orange peel
1/2 c. orange juice

In a large bowl or jar with a tight seal combine raisins, prunes, apricots, figs, currants and liquor. Keep tightly covered for 2-3 days. (It is not necessary to refrigerate.) Shake occasionally. When ready to bake, prepare pans. Use one 10 inch tube pan; one 12 cup bundt pan; or three 4 x 7 inch loaf pans. Grease pans and line completely with foil.

Preheat oven to 300 degrees. In a large bowl, combine fruits and liquid, almond halves, coconut, and pineapple. Sift together flour, baking powder, and salt; add toe fruit mixture and toss lightly, just until fruits and nuts are well coated. In large bowl cream butter and sugar with mixer. Add eggs, one at a time, beating well after each addition. Add orange peel. With wooden spoon or spatula, stir in fruit and nut mixture alternately with orange juice.

Bake as follows: 10 inch tube pan or 12 cup bundt pan, 3 hours; loaf pans, 1 1/2 to 2 hours.

Let cake cool in pan for about 15 minutes, then remove from pan and peel off foil. Let cool completely. For storage, wrap in cheesecloth and foil. Store in airtight container in a cool place or in refrigerator.