Old Fashioned Light Fruitcake

• 1 cup butter or 1 cup margarine
• 2 1/4 cups sugar
• 6 eggs
• 3 tablespoons brandy, flav9or
• 4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 6 cups chopped pecans
• 4 cups mixed candied fruit, and peel
• 1 (15 ounce) package golden raisins
• honey
• additional candied fruit and nuts (optional)

1. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after additions; stir in brandy flavoring. Combine dry ingredients, pecans, candied fruit, and raisins; mix well. Add fruit to creamed mixture, blending well.
2. Spoon batter into a well-greased 10-inch tube pan or two 9x5x3 inch loaf pans lined with brown paper. Bake at 275F for 2 1/2 - 3 hours. Brush top with honey 30 minutes before cake is done; then decorate with additional candied fruit and nuts, if desired. Remove from oven when cake tests done; when completely cool, wrap cake tightly in cheesecloth , and then in aluminum foil, or an airtight container.

butter, sugar, eggs, brandy, allpurpose, baking powder, salt, ground cinnamon, ground nutmeg, pecans, mixed candied fruit, golden raisins, honey, additional candied fruit

Taken from www.food.com/recipe/old-fashioned-light-fruitcake-367195 (may not work)