Aunt Cashie'S Fruit Cake

• 4 c. white flour
• 1/2 tsp. baking powder
• 1 1/2 tsp. salt
• 1 1/2 lb. pecans (whole)
• 3/4 lb. (1 3/4 c.) candied pineapple (large chunks; Iva adds about 1 lb. more of mixed fruit for color)
• 1 1/2 tsp. cinnamon
• 1 tsp. nutmeg
• 3/4 lb. (1 3/4 c.) whole candied cherries
• 1 lb. (3 1/4 c.) white raisins (well coated with flour)
• 1 c. butter
• 2 1/2 c. white sugar
• 6 unbeaten eggs
• 1 oz. brandy

1. Sift the following ingredients together:
2. white flour, baking powder, salt, cinnamon and nutmeg.
3. Add and mix well pecans, pineapple, cherries and white raisins.
4. Then cream together butter gradually with white sugar until light and fluffy.
5. Add eggs one by one, beating well after each.
6. Add brandy (She never did; I do). Add all together.
7. Be sure to completely mix.
8. Bake in 10-inch tube pan or 2 loaf pans (bread) at 275u0b0 for 2 3/4 to 3 hours.
9. Place shallow pan of water in oven to keep cake moist.

white flour, baking powder, salt, pecans, candied pineapple, cinnamon, nutmeg, candied cherries, white raisins, butter, white sugar, eggs, brandy

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1028144 (may not work)