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Cream the butter and sugar together in an electric mixer. Beat the eggs in, one at a time.
Combine the citron, prunes, raisins, and pecans in another bowl. Add the flour to the fruit and nut mixture and toss together so that everything is coated with flour.
Add to the butter and egg mixture along with the remaining ingredients. Blend for 1 minute so that all is incorporated.
Grease and flour a souffl� dish, about 7 x 4 inches. Add the heavy batter and bake in a preheated 350 degree F oven for 50 to 55 minutes, or until nicely browned.
Serve warm by spooning out or cool and cut into pieces.
Garnish with the whipped cream.
Serves 8.
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