1 1/2 c. pecans or walnuts
1 c. light raisins
8 oz. candied pineapple
4 oz. red candied cherries
4 oz. green candied cherries
1/4 c. rum

1. Day before, combine above chopped ingredients. Mix well. Let stand overnight at room temperature, covered.

CAKE BATTER:

3/4 c. butter, softened
1 c. sugar
1/2 tsp. rum or vanilla
3 eggs
2 c. flour
1/3 c. orange juice

2. In large bowl, beat butter, sugar and extract until smooth and fluffy. Add eggs, one at a time, beating after each addition. At low speed, beat in flour (in fourths) alternately with orange juice (in thirds) beginning and ending with flour.

3. Add fruit to batter. Mix well. Bake 2 - 2 1/4 hours in greased bundt pan. Let cool. Remove from pan, dribble 1/3 cup rum over cake. Wrap in foil. Store in refrigerator several weeks to develop flavor. You don't have to wait that long to start eating it - I don't.