3/4 cup diced citron
3/4 cup diced candied orange peel
3/4 cup diced candied lemon peel
4 cups halved candied cherries
6 cups slivered candied pineapple
1 2/3 cups chopped dates
2 cups dark seedless raisins
1 (16 ounce) can pitted sour cherries, drained
1/2 cup honey
1 tablespoon vanilla extract
1/2 cup plus 2 tablespoons brandy
4 cups chopped pecans
1 cup softened butter
2 cups firmly packed brown sugar, sieved
7 eggs
5 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon allspice
1 teaspoon cloves
1 teaspoon nutmeg
1 (10 ounce) jar grape jelly

Combine fruits, honey, vanilla extract and brandy; cover; soak for two to three days.

Add nuts to soaked fruit mixture; mix well, then set aside.

Cream butter; add sugar, then cream again. Beat in eggs two at a time. Add sifted dry ingredients. Stir in jelly; blend. Pour batter over fruit-nut mixture; mix well. Pour into 2 prepared 10 x 4-inch tube pans. Bake at 250 degrees F for 3 hours and 50 minutes to 4 hours.

Cool completely; remove from pans.