Sift together into large 4-quart mixing bowl sifted flour, baking
powder, salt, cinnamon and nutmeg.
Add pecans, pineapple, cherries, and raisins. Mix until all fruit
and nuts are well coated with dry ingredients. Set aside.
Cream butter. Gradually add sugar, creaming until light and
Add unbeaten eggs, beating well after each, and Brandy
Flavoring. Add to fruit mixture. Mix well to combine. Turn into
one 10-inch tube pan, two 9x5x3-inch pans or four 1-lb.
coffee cans lined with aluminum foil, filling pans two-thirds full.
Bake at 275° for 2 3/4 to 3 hours. About one half hour before
cake is done, brush top with honey or light corn syrup. If
desired, decorate with fruit and nuts. Return to oven to finish
Cool cake completely. Wrap tightly in foil and store in cool
place for several weeks to allow flavors to blend and mellow.