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. all-purpose flour, 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

Combine first 5 ingredients in a large mixing bowl; add 1 cup flour, mixing well. Combine remaining 1 cup flour, sugar, baking powder, salt, cinnamon and nutmeg; mix well. Add eggs; beat with an electric mixer until well blended. Add batter to fruit mixture, stirring well. Spoon batter into a greased and brown paper lined 10-inch tube pan.

Bake at 275°F for 2-1/2 hours or until a wooden pick inserted in center comes out clean. Cool cake completely in pan.

Remove from pan and remove brown paper. Wrap cake in cheesecloth soaked in 1/2 cup wine; store in an airtight container at least 1 week before serving.

Note: If cake is stored longer than a week, an additional 1/2 cup of Burgundy may need to be poured on top.