24 oz. pecans
3/4 lbs. (12 oz.) dried pineapple
3/4 lbs. (12 oz.) dried red cherries
1/2 lb. (8 oz.) dried green cherries
1 lb. seedless white raisins
1/2 lb. soft butter
2 1/4 c. sugar
6 eggs
1 oz. bottle brandy flavoring
4 c. sifted flour
1 tsp. nutmeg
1 1/2 tsp. cinnamon
1 tsp. salt

Bake in an angel food pan. Line the entire pan with foil.

Mix butter, sugar, eggs and flavoring, sift together all other dry ingredients. Work together with heavy spoon and add fruit and pecans. Fill pan 2/3 full. Bake in a slow oven, 275 degrees. Bake approximately 3 hours. At 2 1/2 hours, brush top with honey and decorate the top with extra red and green cherries and whole pecans.

When completely cool, lift from pan and remove foil.

Wrap cake with a cloth dampened with red wine and brandy (approximately 1/8 cup each). Store in an air tight container. Add wine and brandy as needed to keep moist and let flavoring soak into cake, about once a week. Bake fruit cake at Thanksgiving to be ready for Christmas.