1/2 (8-ounce) package candied red cherries, chopped
1/2 (4-ounce) package chopped candied lemon peel
1/2 (4-ounce) package candied orange peel
1 cup brandy
1 1/2 cups butter or margarine, softened
1 1/2 cups sugar
3 1/2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups coarsely chopped pecans
How to Make It
Combine fruit and brandy in a large bowl. Cover and soak overnight.
Cream butter in a large mixing bowl; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
Combine flour, cinnamon, and nutmeg; gradually add to creamed mixture, mixing well. Stir in fruit-brandy mixture and pecans.
Spoon batter into a paper-lined and greased 10-inch tube pan. Bake at 250° for 3 hours; reduce heat to 150°, and continue baking an additional hour or until a wooden pick inserted in center comes out clean.
Cool in pan; cover and let stand overnight. Remove from pan; cover tightly and store until serving time.