Burgundy Fruitcake

• 6 c. chopped pecans
• 1 lb. Brazil nuts, chopped
• 1 lb. candied pineapple, chopped
• 1 (15 oz.) pkg. chopped raisins
• 1 (8 oz.) pkg. chopped dates
• 1 (8 oz.) pkg. candied cherries
• 2 c. flour (all-purpose), divided
• 3/4 c. sugar
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 4 eggs, beaten
• 1/2 c. Burgundy or other dry red wine

1. Combine first 5 ingredients in a large mixing bowl; add 1 cup flour, mixing well.
2. Combine remaining 1 cup flour, sugar, baking powder, salt, cinnamon and nutmeg; mix well.
3. Add eggs; beat with an electric mixer until well blended.
4. Add batter to fruit mixture, stirring well.
5. Spoon batter into a greased and brown paper lined 10-inch tube pan.
6. Bake at 275u0b0 for 2 1/2 hours or until a wooden pick inserted in center comes out clean.
7. Cool cake completely in pan.
8. Remove from pan and remove brown paper.
9. Wrap cake in cheesecloth soaked in 1/2 cup wine; store in an airtight container at least 1 week before serving.

pecans, nuts, candied pineapple, raisins, dates, candied cherries, flour, sugar, baking powder, salt, ground cinnamon, ground nutmeg, eggs, red wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=90979 (may not work)