Begin by preheating your oven to 250°F (121°C) to ensure it’s ready when you assemble your cake.

Liberally butter and flour a 12-cup Bundt pan to prevent the cake from sticking.

Set aside 8 of the prettiest pecans and walnuts to line the bottom of the Bundt pan later, along with an equal number of cherry halves.

Carefully check the remaining pecans and walnuts for any bits of shell, removing them if present.

Roughly chop these nuts for easy mixing.

In a large bowl, combine the chopped nuts with crystallized fruit mix, chopped dates, raisins, and pineapple.

Toss everything with ¼ cup (31g) of flour to coat the fruits and nuts well.

In a separate bowl, whisk or sift together the remaining flour, baking powder, allspice, cloves, cinnamon, and salt.

Set this dry mixture aside for later use.

In a large mixing bowl, cream together the sugar and butter until light and fluffy.

Separate the egg whites from the yolks.

Add the egg yolks to the creamed sugar and butter mixture along with the Karo syrup, fruit juice, and prepared flour mixture.

Mix everything together well, ensuring a consistent batter free of lumps.

In a separate bowl, beat the egg whites until they become foamy.

Gently fold these beaten egg whites into your batter, followed by the previously prepared fruit and nut mixture.