2 c. chopped pecans
1 (3 1/2 oz.) candied cherries, cut fine
2 c. white raisins

Mix with 1/4 cup flour and 1/2 cup Tang. 1 1/2 tsp. baking powder 1/2 tsp. salt 1 tsp. nutmeg 1 1/2 tsp. vanilla 1 1/2 c. butter 2 c. sugar 7 eggs 1/2 c. Tang

Sift together dry ingredients. Cream butter and sugar. Add eggs one at a time. Gradually add flour mixture with Tang. Remove mixer. Fold in fruit mixture.

Bake in 12 inch tube pan which has been buttered and floured at 350 degrees for approximately 1 hour and 20 minutes. Cool on wire rack in pan for 20 minutes. Pour the 1/2 cup Tang over cake. Wrap in cheese cloth and foil. Store in refrigerator.