Line angel food tube pan with heavy brown paper. Spray with vegetable cooking spray. Cut fruit into small pieces, mix with chopped pecans. Sift dry ingredients together; mix with fruit and nuts. Beat eggs with vanilla; pour over fruit mixture. Mix well. Pack into pan. Bake for 2 hours at 250ºF. Top of fruit cake may be decorated by removing cake from oven after 1 hour and garnishing with pineapple slices, halved cherries and pecan halves. Return to oven to complete baking time. Cool completely before removing from pan, preferably overnight. Recipe makes about 5 pound fruitcake, one large one or four 6x6x2 inch loaf pans. 

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