15 oz pkg white seedless raisins
1 c. candied cherries
1 c. candied pineapple chunks (golden)
1 c. candied pineapple chunks (green)
1 c. citron chunks
1 c. mixed candied fruits and peels
3/4 c. brandy 1 c. butter
2 c. sugar 5 eggs
2 c. pecan halves 3 c. sifted flour
1 1/2 t. baking powder 1 1/2 t. salt
1. Combine raisins, fruits and peels with brandy. Let stand, covered overnight.
2. Beat butter til soft; ad sugar, beating until light and fluffly. Beat eggs until thickened and add. Stir in brandy-raisin mix and pecans.
3. Sift flour with baking powder and salt into batter. mix until blended.
4. Turn into 2 well greased and floured 7 1/2″ tube pans (4″ deep) Bake in slow 300 oven 2 1/2-3 hours or til cake tests done. May bake in 2-9x5x3 pans for 2 hours.