Grease a large tube or bundt pan** with butter and sprinkle with flour or line with parchment or wax paper; set aside.
Using a mixer, cream together the butter, sugar. Add the eggs one at a time blending well after each addition. Add in the vanilla and mix well.
Sprinkle 1 cup of flour over the chopped fruit; toss to coat well. Sift the remaining flour, baking powder through a sieve to combine into a small bowl.
Add about 1 cup of the flour mixture to the egg mixture, mixing well in between each addition.
Turn off the mixer; add fruits and pecans and stir with a heavy-duty spoon.
I found that the batter was extremely thick and dense and ended up working the fruits and nuts in with my hands.
Pour the cake batter into the prepared pan. Bake for 2 ½ hours or until a toothpick comes out clean when inserted.
*For best results, use a handheld chopper or knife to chop the pecans and fruit. A food processor does it too fine.**Use caution when using black bakeware. My black bundt pan shaved 30-minutes off the cooking time.
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