1 (8 oz.) pkg. cream cheese
1/2 lb. butter
1 3/4 c. sugar
1 tbsp. vanilla and brandy flavoring
4 eggs
2 c. flour
1/2 c. chopped pecans, for cake
1 tbsp. cornstarch
1/2 tsp. baking powder
1 c. candied fruits (red and green cherries, yellow and green pineapple)
1/2 c. finely chopped pecans for bottom of pan

Blend cream cheese, butter, sugar, and flavorings. Add eggs, one at a time. Add flour gradually to which has been added baking powder and cornstarch. Fold in candied fruit and 1/2 cup nuts that have been coated with 1/4 cup flour (this flour in addition to 2 cups in cake.)

Coat bottom of pan heavily with shortening. Also grease sides and tube but do not flour. Sprinkle other 1/2 cup nut meats evenly in pan. Pour batter over nut meats. Bake in 9 inch tube pan or bundt pan at 325 degrees for 30 minutes; then reduce heat to 300 degrees for 1 hour.