Fruit Cake - cooking recipe

Ingredients

12 oz. pecans
12 oz. almonds, blanched
1/2 lb. candied cherries (red and green), mixed and cut in halves
1 lb. ready mixed candied fruit
1 lb. seedless white raisins
1/2 lb. soft butter
2 1/4 c. white sugar
6 eggs
1 bottle (1 oz.) rum or brandy flavoring
4 c. flour
1 tsp. nutmeg
1 1/2 tsp. cinnamon
1 tsp. salt

Preparation

Mix butter, sugar, eggs and flavoring in large bowl of electric mixer.
Sift together remaining dry ingredients and mix thoroughly with butter and egg mixture.
Work into batter with heavy spoon or hands the nuts and fruit.
Line angel food cake pan with foil. Bake slow in oven set at 275\u00b0 for 3 hours.
Half hour before cake is done, brush top with honey.
Decorate with fruit and nuts and press down firmly.
Return to oven and finish baking.
When completely cool, remove from pan and remove foil.
Wrap with a wine dampened cloth.
Store in airtight container at least several weeks.
This blends flavor and mellows cake.