REMEMBER -- wine loses its alcoholic content when it is heated. This cake simply has the flavor of wine.

Two or three days before mixing cake, put fruit and raisins in a container which can be turned upside down without leaking. Cover fruit with a small bottle of brandy flavoring (available at the market) and enough wine to submerge the fruit. Gallo Sherry is suggested.

Keep turning this container about twice a day so that the fruit will absorb the wine and brandy flavoring. The longer the fruit SOAKS, the better the flavor of the cake.

When ready to bake the cake, drain the fruit. 3/4 lb. chopped candied pineapple 3/4 lb. whole candied cherries 1 lb. seedless white raisins 1/2 lb. soft butter 1 1/4 c. sugar 6 eggs 4 c. sifted flour 1 tsp. nutmeg 1 1/2 tsp. cinnamon 1 tsp. salt Whole red and green cherries to decorate top of cakes

Or use 1 1/2 pound ready mixed chopped candied fruit in place of pineapple and cherries.

Line baking pans with aluminum foil. Use 2 (9 x 5 x 3-inch loaf pans or a 10 x 4-inch tube pan, or 4 pound size coffee cans.

Have nuts and fruit ready. Save some whole nuts to decorate top of cakes.

Mix butter, sugar, and eggs in LARGE bowl with electric mixer. If mixing by hand, use bowl which will hold at least 3 quarts. Sift together remaining ingredients. Mix thoroughly with butter-egg mixture.

Work the nuts and fruit into the batter with heavy spoon or hands. Fill pans 2/3 full with batter. Bake in slow oven (275 degrees). Bake: tube pan - about 3 hours; smaller pans - about 2 hours.

One-half hour before cake is done, brush top with honey or light corn syrup. Decorate with nuts and red and green cherries, pressing down firmly to make them stick. Return cake(s) to oven to finish baking, then let cool completely. Lift out of pan and peel off foil.

Wrap cake in wine-soaked cloth, then wrap in waxed paper and tape the seams with masking tape. Wrap in foil and again tape all seams.

Store in airtight container in cool place for at least 3 weeks. This blends flavor and mellows cake.

If you use the tube pan, line the foil a few inches above the top of the pan.

Professional bakers claim that the cleanest utensil in a woman's kitchen are her hands due to the fact that she is constantly washing them!!!

To serve, slice very thin. Enjoy!!