Fruitcake - cooking recipe

Ingredients

2 cups butter
8 eggs
5 cups flour
1/2 teaspoon nutmeg
1/2 teaspoon mace
1/2 teaspoon cinnamon
1 teaspoon almond extract
1 1/2 lbs light raisins
4 lbs mixed candied fruit (cherries, pineapple, etc)
4 cups pecans
2 cups white sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup honey
1/2 cup brandy, plus extra for basting

Preparation

Combine fruit, raisins and pecans in a bowl.
Stir in 1 cup flour.
Cream butter, sugar, spices and eggs until light.
Combine remaining flour, salt and baking powder.
Combine honey, vanilla, almond extract and brandy; blend well.
Alternately add flour mixture and honey mixture to the butter mixture, beating well after each addition.
Stir in fruit-nut mixture.
Spoon into pans-batter should be too stiff to pour.
Bake at 250\u00b0 for two hours, until toothpick inserted in center comes out clean.
While still hot, spoon 2 tablespoons of brandy over each cake.
When cool, cover with foil; let stand in cool place for at least two weeks; every 3 days pour one tablespoon brandy over each.