Stained Glass Fruit Cake

1/2 pound figs
1 pound candied pineapple
1 pound candied cherries
2 pounds pecan halves
2 cups sifted flour
1/2 cup dark corn syrup
1/4 cup brown sugar
1/4 teaspoon salt
4 eggs, beaten
1/4 cup vegetable oil
1 tablespoon vanilla extract

Grease and flour one tube or two bread pans. Line with wax paper.

Mix fruits and nuts.

Sift dry ingredients together.

Mix eggs, syrup, sugar and oil. Beat into dry ingredients. Pour over fruit. Stir well. Pack firmly into the pans. Bake at 275 degrees F for 2 1/4 hours or until the top appears dry.

Wrap in a brandy- or rum-soaked cloth. This keeps for one year in the refrigerator if kept fairly damp.