Chop fruit. Break nuts into pieces (not too small). Roll fruit and nuts in flour, which has been sifted with baking powder. Beat eggs and sugar until thick, then add to fruit and nuts. Bake in an angel food pan or 2 loaf bread pans, greased. Bake in slow oven at 275 degrees F for 1 1/2 hours or longer until cake is golden brown on top. Let stand until perfectly cold before removing from pan.
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