1 orange, lemon or cherry fruit cake mix
1/4 c. water or wine
1 lb. fruit cake mixed candied fruit mix
4 eggs
1 1/2 c. pecans
1/4 c. flour

Line angel food cake pan with 2 thickness of brown paper (from sacks). Grease really thick. Hold paper in place with cloths pins.

Fill 9"x13" cake pan 2/3 full of water on bottom of oven. Heat oven at 300 degrees.

Mix fruit and nuts with flour until evenly coated; set aside.

In bowl combine cake mix, water (wine) and egg. Beat until fluffy, about 2 minutes. Stir in fruit and nuts. Spread batter in pan. Bake at 300 degrees for about 2 hours or until cake tests done with toothpick. Cool. Remove paper.

Two methods to season. Sprinkle with wine daily or lay slices of apple on cake. Wrap tightly in aluminum foil, store in ice box. At peak in about 2 weeks.