1 c. butter
1 c. sugar
5 eggs
2 c. sifted flour
1/2 tsp. salt
1 tbsp. brandy
1 c. Sultana raisins
1 c. seedless raisins
1 c. currants
1/2 c. chopped candied orange peel
1 c. walnuts, chopped
1 c. pecans, chopped
1/2 c. slivered citron
1 c. candied cherries, halved

In a bowl, cream butter. Add sugar gradually, beating until light and lemon colored. Add eggs, one at a time, beating well after each addition. Gradually stir in flour and salt. Add brandy. In another bowl, mix together (all) raisins, currants, candied orange peel, walnuts, pecans, citron and candied cherries; add to cake mixture, mixing well. Pour into a greased tube pan (or two small loaf pans).

Bake in oven at 325°F for 1 hour or until cake tester inserted to the center comes away clean. Insert on cake rack. When cold, sprinkle with brandy; wrap in foil. Store in refrigerator or cool, dry place. Occasionally loosen foil and spoon brandy over the cake. Slice thinly.