Fruit Cake - cooking recipe

Ingredients

4 c. pecans, chopped
1 c. each: Brazil nuts and blanched almonds, chopped
2 c. English walnuts, chopped
1/2 lb. each: candied pineapple (red and green) and citron, chopped
2 1/2 (15 oz. each) boxes golden raisins
1 stick butter or margarine
1 c. sugar
9 eggs
1 c. sifted all-purpose flour
1 1/2 tsp. nutmeg
1/4 c. wine or brandy

Preparation

Prepare first five ingredients together in large container. Set aside.
In a large mixing bowl, cream butter and sugar.
Add eggs, one at a time, beating thoroughly after each addition.
Set aside.
Sift together flour (one cup is correct) and nutmeg and mix with fruit and nuts.
Add butter, sugar, egg mixture to fruit and nuts alternately with wine.
Mix well using hands if necessary.
The batter is very stiff.
Press mixture into two medium sized tube pans, greased and wax paper lined.
Bake in 250\u00b0 preheated oven on high rack for one hour.
Reduce heat to 200\u00b0 and continue baking for approximately 3 hours.
Yield:
Approximately 10 pounds.