Fruit Cake

• 4 c. sifted all-purpose flour
• 1/2 tsp. double-acting baking powder
• 1 1/2 tsp. salt
• 1 1/2 tsp. cinnamon
• 1 tsp. nutmeg
• 24 oz. pecans
• 1 3/4 c. candied pineapple, chopped
• 1 3/4 c. whole candied cherries
• 1 lb. golden raisins
• 2 sticks butter
• 2 1/4 c. sugar
• 6 eggs, unbeaten
• 3 tsp. brandy flavor

1. Sift together flour, baking powder, salt, cinnamon and nutmeg into large bowl.
2. Add pecans, candied pineapple, candied cherries and raisins.
3. Mix until fruit and nuts are well coated with dry ingredients.
4. Set aside.
5. Cream butter.
6. Gradually add sugar and cream until light and fluffy.
7. Add eggs, beating well after each egg.
8. Add flavoring.
9. Add to fruit mixture.
10. Mix well to combine. Bake in a 10-inch tube pan at 270u0b0 for 2 1/2 to 3 hours.
11. About 1/2 hour before cake is done, brush top with honey or light corn syrup. Decorate with fruit and nuts.
12. Return cake to oven to finish baking.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=626531 (may not work)