Heirloom Fruitcake

2 lb Candied cherries

2 lb Candied pineapple

1/2 lb Citron

1/2 lb Candied orange peel

1/2 lb Candied lemon peel

2 lb Pitted dates

2 lb Golden raisins

1 lb Dark raisins

1 lb Currants

11 oz Shelled pecans

Flour 1 lb Butter or margarine

1 lb Brown sugar

12 Eggs

1 tb Vanilla

1 lg Lemon (Juice only)

1 lg Orange (juice only)

2 ts Baking powder

2 ts Baking soda

1 ts Ground nutmeg

1 ts Ground allspice

1 tb Ground cinnamon

1 1/2 c Grape juice or wine

Light corn syrup Additional fruits & pecans Cut fruit into small pieces and chop nuts. Mix fruit and nuts with enough flour to coat well. Cream butter and sugar until light. Add eggs, one at a time, beating well after each addition. Add vanilla and lemon and orange juices. Resift 4 cups sifted flour with baking powder, soda, nutmeg, allspice and cinnamon. Add alternately with grape juice to egg mixture. Stir in fruit and nut mixture. Grease 2 (9- x 5-inch) loaf pans and 1 (10-inch) tube pan. Line with brown paper and grease paper. Turn batter into pans, filling 3/4 full. Bake at 200F. Loaf pans will require about 4 1/2 hours. Tube pan about 6 1/2 hours. About 30 minutes before cake is

done, brush light corn syrup over top and decorate with nuts and fruits. Cool in pans. Pour a little additional wine over top of cooled cake, if desired, wrap and store in cool place 1 month before using.