Heirloom Fruitcake

Ingredients

2 candied cherries
2 lb candied pineapple
1/2 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 shelled pecans
1 flour
1 lb butter
1 lb brown sugar
12 eggs
1 tb vanilla
1 lemon
1 orange
2 ts baking powder
2 ts baking soda
1 ts nutmeg
1 ts allspice
1 tb cinnamon
1 1/2 c grape juice
4 cups sifted flour with baking powder
3/4 full

Instructions

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.