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4 c. Pillsbury all-purpose
1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1 1/2 lb. (4 to 6 oz. can)
pecans, chopped
12 oz. candied pineapple,
8 oz. red candied cherries,
4 oz. green candied cherries,
1 pkg white raisins, chopped
1 c. butter
2 1/4 c. sugar
6 eggs, unbeaten
3 Tbsp. Frenchy brandy
honey or corn syrup, if
6 Tbsp. Hennessey's cognac

Sift together into 4-quart mixing bowl the flour, baking
powder, salt, cinnamon and nutmeg. Chop pecans, candied
pineapple, red and green cherries and white raisins. Mix until
all fruit and nuts are well coated with dry ingredients. Set
aside. Cream butter. Gradually add sugar. Cream until light
and fluffy. Add unbeaten eggs. Beat well after each addition.
Add Frenchy brandy (Buy at liquor store). Add to fruit and
flour mixture. Put into a 10-inch tube pan or 2 (5 x 9-inch)
loaf pans, greased and floured. Bake at 275 degrees for 2 3/4 to 3
hours. About 1/2 hour before cake is done, brush top with
honey or corn syrup, if desired. Decorate with fruit and nuts.
Let cool well before taking out of pan. Prick top with fork.
Use Hennessey's cognac for soaking, 3 tablespoons the first
night, wrap in Saran Wrap and foil. Do again second day (3
tablespoons). Keep wrapped well and store in refrigerator
after cutting. Keeps for months.

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