Heirloom Fruitcake

Directions

Cut fruit into small pieces and chop nuts.

Mix fruit and nuts with enough flour to coat well.

Cream butter and sugar until light.

Add eggs, one at a time, beating well after each addition.

Add vanilla and lemon and orange juices.

Resift 4 cups sifted flour with baking powder, soda, nutmeg, allspice and cinnamon.

Add alternately with grape juice to egg mixture.

Stir in fruit and nut mixture.

Grease 2 (9- x 5-inch) loaf pans and 1 (10-inch) tube pan.

Line with brown paper and grease paper.

Turn batter into pans, filling ¾ full.

Bake at 200 F.

Loaf pans will require about 4½ hours.

Tube pan about 4½ hours.

About 30 minutes before cake is 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.