1 c. butter
1 lb. dark brown sugar
4 eggs
1 tbsp. grated orange rind
1 tbsp. grated lemon rind
1 c. honey
1 tsp. baking soda
1/2 c. coffee
1 lb. chopped black walnuts
1/2 c cherry Kijafa (cherry wine)
4 c. flour
1 tsp. salt
1 tsp. nutmeg
1/2 tsp. ground cloves
2 tsp. cinnamon
1 lb. raisins
1 lb. mixed candied fruits

Sift flour, salt, nutmeg, cloves and cinnamon together. Set aside. Combine walnuts, raisins and candied fruit. Sprinkle 1/2 cup of flour mixture over fruit and nuts and toss around until they are evenly coated and separated. Cream butter, adding brown sugar gradually, beating until light and fluffy. Add eggs beating well after each. Add orange and lemon rind. Combine honey, baking soda mixing well, and beat into butter-sugar mixture. Combine coffee and wine add to batter, alternating with flour mixture. Beat until smooth. Add fruit and nuts by hand, mixing thoroughly. Bake in three 8 1/2 x 4 1/2 x 2 1/2 inch greased pans, which have been lined with brown greased paper. Divide batter evenly. Bake at 275 degrees for 2 1/2 to 3 hours. Place a pan of hot water on bottom rack of oven to keep cakes moist. Let cakes stand 5 minutes before removing from pans. Invert on rack and carefully remove brown paper. Wrap while still slightly warm to touch in 2 layers of plastic wrap and then in foil. Store in cool place. Bake at least 2 weeks in advance.