Irish Festive Cake

• 1 (15-ounce) package golden raisins
• 1 (10-ounce) package currants
• 1/2 (8-ounce) package candied red cherries, chopped
• 1/2 (4-ounce) package chopped candied lemon peel
• 1/2 (4-ounce) package candied orange peel
• 1 cup brandy
• 1 1/2 cups butter or margarine, softened
• 1 1/2 cups sugar
• 7 eggs
• 3 1/2 cups all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 cups coarsely chopped pecans

1. Combine fruit and brandy in a large bowl. Cover and soak overnight.
2. Cream butter in a large mixing bowl; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
3. Combine flour, cinnamon, and nutmeg; gradually add to creamed mixture, mixing well. Stir in fruit-brandy mixture and pecans.
4. Spoon batter into a paper-lined and greased 10-inch tube pan. Bake at 250u0b0 for 3 hours; reduce heat to 150u0b0, and continue baking an additional hour or until a wooden pick inserted in center comes out clean.
5. Cool in pan; cover and let stand overnight. Remove from pan; cover tightly and store until serving time.

golden raisins, currants, candied red cherries, brandy, butter, sugar, eggs, flour, ground cinnamon, ground nutmeg, pecans

Taken from www.myrecipes.com/recipe/irish-festive-cake (may not work)