10 oz. figlets (sm. dried figs)
12 oz. pitted prunes
10 oz. pitted dates
10 oz. museat raisins
1/2 c. cognac
1 1/2 lb. salted mixed nuts
6 oz. whole pecans
1 1/2 c. flour
1 c. sugar
1 tsp. baking powder
6 eggs, beaten

In large bowl combine fruits and cognac. Let stand 15-20 minutes. Line two 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans with foil press out wrinkles, let 1 inch foil overlap edges. Reserve 1 1/2 cups of mixed nuts and set aside.

Add remaining nuts to the fruit mixture. Add flour, sugar and baking powder to the fruit and nut mixture and stir. Pour eggs over mixture; mix well.

Divide batter into 2 equal parts and pack in the foil-lined pans firmly. Sprinkle with extra nuts, press in firmly. Bake at 300 degrees for 1 1/2 hours. Cool for 30 minutes. Lift out of pans. Carefully peel off foil. Cool cakes on rack before wrapping tightly in foil. Cakes keep for a month.