Fruitcake

• 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

1. Combine fruit, raisins and pecans in a bowl.
2. Stir in 1 cup flour.
3. Cream butter, sugar, spices and eggs until light.
4. Combine remaining flour, salt and baking powder.
5. Combine honey, vanilla, almond extract and brandy; blend well.
6. Alternately add flour mixture and honey mixture to the butter mixture, beating well after each addition.
7. Stir in fruit-nut mixture.
8. Spoon into pans-batter should be too stiff to pour.
9. Bake at 250u0b0 for two hours, until toothpick inserted in center comes out clean.
10. While still hot, spoon 2 tablespoons of brandy over each cake.
11. When cool, cover with foil; let stand in cool place for at least two weeks; every 3 days pour one tablespoon brandy over each.

butter, eggs, flour, nutmeg, mace, cinnamon, almond, light raisins, mixed candied fruit, pecans, white sugar, baking powder, salt, vanilla, honey, brandy

Taken from www.food.com/recipe/fruitcake-76639 (may not work)