Mom's White Fruitcake recipe

24 ozs shelled pecans
3/4 lb candied pineapple
3/4 lb candied cherries
1 lb seedless white raisins
1/2 lb soft butter
2 1/4 cups sugar
6 eggs
1 bottle (1 oz) brandy flavor or 1/4 cup dark spiced rum
4 cups flour
1 teaspoon nutmeg
1 1/2 teaspoon cinnamon
1 teaspoon salt

Optional: soak the fruit and nuts in 1/2 to 3/4 cup dark spiced rum overnight to 2 weeks.

Mix butter, sugar, eggs, flavoring in a large bowl.  Sift together remaining ingredients.  
Mix thoroughly with butter-egg mixture.  Work into batter with heavy spoon or hands the nuts and fruit.  
Bake in slow oven (275).  Tube pans about 3 hours.  Small cakes about 2 hours.  
One half hour before done brush top with honey or corn syrup.  
Decorate with nuts and fruit.

Optional: wrap in (clean) grape juice or wine soaked cloths and age in refrigerator.