Categories: Cakes, Fruits/nuts, Christmas 
      Yield: 1 servings 
  
      2 lb Candied cherries 
      2 lb Candied pineapple 
    1/2 lb Citron 
    1/2 lb Candied orange peel 
    1/2 lb Candied lemon peel 
      2 lb Pitted dates 
      2 lb Golden raisins 
      1 lb Dark raisins 
      1 lb Currants 
     11 oz Shelled pecans 
           Flour 
      1 lb Butter or margarine 
      1 lb Brown sugar 
     12    Eggs 
      1 tb Vanilla 
      1 lg Lemon (Juice only) 
      1 lg Orange (juice only) 
      2 ts Baking powder 
      2 ts Baking soda 
      1 ts Ground nutmeg 
      1 ts Ground allspice 
      1 tb Ground cinnamon 
  1 1/2 c  Grape juice or wine 
           Light corn syrup 
           Additional fruits & pecans 
  
  Cut fruit into small pieces and chop nuts. Mix fruit and nuts with enough 
  flour to coat well. Cream butter and sugar until light. Add eggs, one at a 
  time, beating well after each addition. Add vanilla and lemon and orange 
  juices. Resift 4 cups sifted flour with baking powder, soda, nutmeg, 
  allspice and cinnamon. Add alternately with grape juice to egg mixture. 
  Stir in fruit and nut mixture. Grease 2 (9- x 5-inch) loaf pans and 1 
  (10-inch) tube pan. Line with brown paper and grease paper. Turn batter 
  into pans, filling 3/4 full. Bake at 200F. Loaf pans will require about 4 
  1/2 hours. Tube pan about 6 1/2 hours. About 30 minutes before cake is 
  done, brush light corn syrup over top and decorate with nuts and fruits. 
  Cool in pans. Pour a little additional wine over top of cooled cake, if 
  desired, wrap and store in cool place 1 month before using.