1 lb. butter creamer
6 eggs
2 c. sugar
4 c. flour
3/4 c. bourbon or rum
1 tsp. baking powder
2 tsp. vanilla
3/4 lb. candied cherries, chopped
3/4 lb. candied pineapple
1 lb. white raisins
1 lb. pecans, chopped

Cream butter and eggs and sugar. Reserve 1 cup flour. Add flour alternately with bourbon, blend well. Add vanilla, baking powder. Beat 1 minute more. Add reserved flour to chopped fruit and nuts and stir until well mixed. Put fruit and nuts in a very large bowl and pour batter into fruit and mix with hand. Pour in tube pan and 2 loaf pans. Bake at 250 degrees for 3 hours.

Remove from oven and add glaze topping. Pour slowly over warm cake, cool in pan.

GLAZE TOPPING:

Heat 1/2 cup white corn syrup and mix 1 tablespoon bourbon, pour over cakes.