1 c. butter
2 c. sugar
3 c. plain flour
6 eggs
1/4 tsp. baking powder
3 lb. mixed fruit
1/2 box raisins
1 lb. shelled pecans
1/2 lb. black walnuts
1/2 c. peach brandy

I used 2 lb. mixed fruit and 1 pt. fig preserves. Soak fruit and nuts overnight in peach brandy. Cream butter and sugar until light and fluffy. Add eggs and beat well. Sift flour and baking powder three times. Use half of flour to coat fruit. Mix well with batter and other half of flour. Pour into greased and floured tube pan. I use brown paper on bottom of pan. Cook at 250 degrees for 3 to 5 hours. Test for doneness after 3 hours. I cooked my cake 4 hours.

I stored the cake in an airtight container after soaking a white cloth with peach brandy and putting it over and around the cake.