2 1/4 c. candied fruit and raisins
1/4 c. rum
1/2 c. sweet butter
1/2 c. brown sugar
2 eggs
1 1/2 c. flour
1/2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. nutmeg
1/8 tsp. salt
1/2 lb. chopped pecans

Soak fruit in the rum. Cream the butter and add sugar and eggs. Beat until fluffy. Sift flour with baking soda and spices. Add to butter mixture and blend well. Add nuts and fruit. Cover and refrigerate overnight. Preheat oven to 325 degrees. Grease cookie sheets. Form into balls of about walnut size. Bake for 10 to 12 minutes.