1/2 c. butter
1 1/3 c. light brown sugar
4 eggs
1/4 c. buttermilk
3 c. flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1 tsp. baking soda
1 lb. mixed fruitcake fruit
1/2 lb. candied cherries
2 c. chopped pecans
1 tsp. vanilla
1/4 c. wine

Cream butter and sugar. Add eggs, 1 at a time, mixing well after each addition. Stir in milk.

In another bowl, sift flour, soda and spices. In another bowl put fruit and nuts. Dust fruit mixture with enough flour to prevent sticking together. Add the dry ingredients to the butter-sugar mixture. Add vanilla and wine.

In a large bowl put 1/2 of the fruit mixture, then the butter-sugar mixture, then the other half of fruit. Mix well.

Drop by teaspoonfuls then on greased cookie sheet. Bake at 300 degrees until light brown, about 20 minutes. May be frozen and kept for months.