24 oz. pecans (do not chop)
3/4 lb. candied pineapple, chopped
3/4 lb. candied cherries, red and green, halves
1 lb. seedless white raisins
1/2 lb. butter, softened
2 1/4 c. sugar
6 eggs
1 oz. brandy flavoring
4 c. flour, sifted
1 tsp. nutmeg
Honey or light corn syrup
1 1/2 tsp. cinnamon
1 tsp. salt

Line baking pans with aluminum foil. Use two 9x5x3 inch loaf pans, or a 10x4 inch tube pan or 4 pound size coffee cans. Have nuts and fruit ready. Save some to decorate top of cake. Use a little flour to dredge the fruit and nuts.

Mix butter, sugar, eggs, flavoring in large bowl of electric mixer. If mixing by hand, use bowl that holds at least 3 quarts. Sift together remaining ingredients. Mix thoroughly with butter, egg mixture, work into batter with heavy spoon or hands, the nuts and fruits. Fill pans 2/3 full with batter.

Bake in slow oven (275°F).

Bake tube cake about 3 hours, smaller cakes about 2 hours. One half hour before cake is done, brush top with honey or light corn syrup.

Decorate with nuts and fruit pressing down firmly to make them stick. Return cake to oven, finish baking. When completely cool, lift out of pan and peel off foil. Wrap cake with wine dampened cloth. Store in airtight container in cool place for at least several weeks. This blends flavors and mellows cake.