1 c. butter, room temperature
1 c. packed dark-brown sugar
1 tsp. vanilla extract
4 eggs
3 tbsp. honey
2/3 c. apple juice or brandy
2 1/4 c. all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 c. dark raisins
1/2 c. golden raisins
1/2 c. chopped red candied cherries
1/4 c. chopped green candied cherries
1/2 c. chopped candied lemon peel
1/2 c. chopped candied orange peel
1/4 c. chopped candied citron
1/2 c. coarsely chopped almonds
Brandy
1/2 c. red-currant jelly, melted
Candied cherries
Pecan or walnut halves

Preheat oven to 325 degrees (165C). Grease a 9-inch springform pan. Line with a double thickness of foil, extending foil 2 inches above rim of pan. Grease foil. In a large bowl, beat butter, brown sugar and vanilla until creamy. Add eggs, 1 at a time, beating well after each addition. Stir in honey and apple juice or brandy. In a sifter, combine 2 cups flour, baking powder, cinnamon and nutmeg. Gradually sift over egg mixture, folding in while sifting. In a medium bowl, combine raisins, cherries, lemon peel, orange peel, citron and almonds. Sprinkle with remaining 1/4 cup flour; toss to coat. Stir fruit-and-nut mixture into batter. Spoon batter into prepared pan; smooth top. Bake 2 hours and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Remove cooled cake from pan; discard foil. Cut a double thickness of cheesecloth large enough to wrap around cake twice. Thoroughly moisten cheesecloth with brandy; use to wrap cake. Wrap airtight in foil; set cake aside in a cool place for several weeks. Remoisten cheesecloth with brandy once a week. When ready to serve, brush melted jelly over top of cake; decorate cake with cherries and nut halves. To serve, cut in thin slices. Rewrap leftover fruitcake in cheesecloth. Makes 1 cake.