Fruit Cake - cooking recipe

Ingredients

4 1/2 c. flour, sifted
1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 tsp. cinnamon
1 1/2 lb. pecans or walnuts
3/4 lb. (1 3/4 c.) whole candied cherries
3/4 lb. (1 3/4 c.) chopped candied pineapple
1 lb. (3 1/4 c.) dates, chopped
6 eggs
1 oz. brandy extract
1 oz. rum extract
1 oz. cherry extract
1 c. butter
2 1/4 c. sugar

Preparation

Sift flour into 4-quart mixing bowl; add baking powder, salt and cinnamon.
Mix fruit and nuts into flour mixture until well coated.
Set aside.
Cream butter; gradually add 2 1/4 cups sugar and beat until creamed.
Add eggs (beat well after each).
Add extracts; mix well.
Pour into 10-inch tube pan, lined with heavy-duty foil.
Fill pan 2/3 full.
Bake at 275\u00b0 for 2 hours and 45 minutes to 3 hours.
Half hour before cake is done, brush top with honey.
Return to oven to finish baking.
Cool completely. Wrap tightly with foil and store in cool place for several weeks.