Instructions: Combine the pears, raisins (or dried currants), figs, walnuts, 2 cups water and brandy (or unsweetened apple juice) in a bowl. Let stand overnight or at least 3 hours.

Dissolve the yeast in the warm water. Add the oil, sugar and cinnamon.

Blend in the dried fruit and nut mixture. Stir in enough flour to make a stiff dough. Beat well.

Spoon the dough into a 10-inch tube pan or Bundt pan. Let rise in a warm place 1 to 1-1/2 hours, or until almost doubled.

Bake in a 400-degree oven for 30 to 40 minutes. Cool in the pan for 10 minutes.

Remove from the pan and cool completely on a wire rack. When cooled thoroughly, wrap in aluminum foil and store for at least 3 days before serving.

Cake may be kept in an airtight container in a cool place for several weeks before use.

Serves 25

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