BEST-EVER FRUITCAKE

3 cups shelled pecans
8 oz. shelled and chopped walnuts 
8 oz. pitted chopped dates
1 cup golden raisins
8 oz. candied red cherries ( cut in half ) 
4 oz. candied green cherries ( cut in half )
4 oz. candied citron 
4 oz. candied lemon or orange peel 
8 oz. candied pineapple ( yellow green and red ) chopped
1 1/4 cup sifted flour 
1 1/4 cup sugar
1 teaspoon baking powder 
1/2 teaspoon salt
6 eggs
1 oz. bottle brandy flavoring
1 Grease a 10 inch angel food pan, line bottom with wax paper; grease paper
2 Combine all nuts and fruits in very large bowl
3 Measure flour, sugar, baking powder and salt into sifter; sift over fruit and nut mixture; mix well
4 Beat eggs with brandy flavoring until light in medium bowl; pour over fruit mixture, blend thoroughly
5 Spoon into pan and press down firmly with hands until nuts and fruit are almost covered with batter
6 Bake in slow oven (300 degrees ) 2 hours or until a long thin metal skewer inserted near center comes out clean
7 Put shallow pan with water on bottom shelf of oven; this helps keep cake moist
8 Cool cake in pan on wire rack 10 minutes; loosen around edge with knife; turn out onto wire rack; peel off wax paper. Cool cake completely
9 I wrap my cakes in cheese cloth and pour Whiskey, Rum or Brandy over it; wrap in heavy duty foil and store in metal tin or put in plastic bag and freeze if desired