1½ cups raisins
1 cup golden raisins
½ cup whiskey
¼ cup butter or margarine, softened
¾ cup firmly packed brown sugar
2 eggs
½ teaspoon ground cloves
½ teaspoon ground cumin
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
2 cups self-rising flour
1½ tablespoons milk
¾ pound candied cherries, chopped
¾ pound candied pineapple, chopped
3 cups chopped pecans

In a medium bowl, soak raisins in whiskey for 1 hour or until plump.

Preheat oven to 325°F.  Spray large baking sheets with non-stick vegetable spray.

In a large mixing bowl, cream butter and brown sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in spices.  Add flour alternately with milk, beating well after each addition.  Stir in raisins, cherries, pineapple, and nuts.  Drop by teaspoonfuls, 2-inches apart, onto prepared baking sheets.

Bake for 15 minutes or until golden brown.  Remove from baking sheets; cool on a wire rack.

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