Burgundy Fruitcake - cooking recipe

Ingredients

6 c. chopped pecans
1 lb. Brazil nuts, chopped
1 lb. candied pineapple, chopped
1 (15 oz.) pkg. chopped raisins
1 (8 oz.) pkg. chopped dates
1 (8 oz.) pkg. candied cherries
2 c. flour (all-purpose), divided
3/4 c. sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
4 eggs, beaten
1/2 c. Burgundy or other dry red wine

Preparation

Combine first 5 ingredients in a large mixing bowl; add 1 cup flour, mixing well.
Combine remaining 1 cup flour, sugar, baking powder, salt, cinnamon and nutmeg; mix well.
Add eggs; beat with an electric mixer until well blended.
Add batter to fruit mixture, stirring well.
Spoon batter into a greased and brown paper lined 10-inch tube pan.
Bake at 275\u00b0 for 2 1/2 hours or until a wooden pick inserted in center comes out clean.
Cool cake completely in pan.
Remove from pan and remove brown paper.
Wrap cake in cheesecloth soaked in 1/2 cup wine; store in an airtight container at least 1 week before serving.