1/2 lb. candied cherries
1/2 lb. candied pineapple
1/2 lb. seeded white raisins
1/2 lb. crystalized citron
1 1/4 lb. broken pecan meats (2 1/2 c.)
1/4 lb. candied orange peel
1/4 lb. candied lemon peel
1/2 lb. flour (2 c.)
1/2 lb. sugar (1 c.)
1/2 lb. butter (2 sticks)
1 tsp. salt
5 eggs
1 tsp. vanilla
1 tsp. almond extract

Coarsely chop fruit. Break nut halves in two. Measure flour and salt in sifter and sift over chopped fruit. Dredge until all flour is taken up. "Cream" room temperature butter, adding sugar a bit at a time, continuing to cream until it reaches creamy stage. Add eggs, one at a time, blending well after each addition. Add vanilla and almond extract. Pour dredged fruit into butter and egg mixture. Stir with hand until well mixed.

Pour into tube pan which has been greased and lined with tissue paper. Bake in moderate oven 300-325 degrees for 1 1/2 hours or until done. When cake leaves side of pan or when a straw inserted in cake comes out clean, cake is done. Store in wax-paper lined cake tin with cover. Each day for 5 days spoon 1 or 2 tablespoons blackberry wine over cake.