1 c. butter
1 2/3 c. sugar
5 eggs
1 lb. chopped pecans
1 lb. candied mixed fruit
1 (4 oz.) can moist coconut
2 c. sifted plain flour

Cream butter and sugar until creamy. Add eggs one at a time, beating well after each. Coat nuts, fruit, and coconut with small portion of flour. Stir remaining flour into creamed mixture. Add nuts, fruit, and coconut. Mix well. Pour into well greased and floured tube pan. Bake at 350 degrees for 3 1/2 hours.

GLAZE:

2 c. brown sugar
1 c. orange juice

Mix and heat brown sugar and orange juice together. Pour glaze over hot cake. Let cool in pan overnight. Remove and wrap in foil.

Cake is better after it has aged for 2-3 weeks.