2 (16 oz.) boxes fruit mix
2 lbs. pecans
2 tbsp. flour
1 lemon cake mix
6 eggs
1/4 c. oil
1/2 c. liquid (water or juice)

Mix fruit and nuts with flour. Beat cake mix, eggs, oil and liquid until very fluffy. Pour over fruit and nuts and mix well. Line angel food cake pan with greased brown paper. Place shallow pan of water on bottom shelf of oven. Cook cake for about 2 hours at 225 degrees.

Remove cake from pan. Sprinkle well with wine. Wrap tightly for a couple of days in aluminum foil. Lace with a little wine every few days. Keep in refrigerator.