2   cup  Sifted all purpose flour      1  tsp  Salt
 1   tsp  Baking powder                 1  tsp  Nutmeg
 ½   tsp  Cinnamon                      ¼  tsp  Cloves
 1¾  cup  Chopped Walnuts               1½ cup  Chopped dried Figs
 1¼  cup  Chopped pitted Dates
 1¼  cup  Mixed diced fruits and peels for fruitcake
 1   cup  Raisins                       ¾  cup  Candied red Cherries
 1   cup  Butter                        1  cup  Sugar
 5   lrg  Eggs                          ¼  cup  Light corn syrup
 ¼   cup  Brandy

Grease a 9½ inch tube pan with cooking oil or shortening.  Line pan with foil  then grease foil.

Sift together 1 cup of flour with salt, soda, and spices.  Mix  remaining 1 cup flour with walnuts, figs, dates, fruits, peels, raisins and cherries separating pieces of fruit with your fingers.

Beat butter and sugar until light and fluffy with electric mixer.

Add eggs one at a time, beating after each addition.  Beat in corn syrup and brandy.

Add the sifted flour mixture, stirring to blend.  Add fruit and nut mixture, blending well.

Turn into prepared pan.

Set another pan, containing 2 cups water on bottom oven shelf.

Bake in 300°  oven for 2¼ hrs or until done.

Cool in pan on wire rack for 30 min.  Loosen cake from sides of pan with small spatula.

Turn out on a wire rack.  Cool thoroughly, wrap in foil, let stand.