| 1 | Cut fruit into small pieces and chop nuts. |
| 2 | Mix fruit and nuts with enough flour to coat well. |
| 3 | Cream butter and sugar until light. |
| 4 | Add eggs, one at a time, beating well after each addition. |
| 5 | Add vanilla and lemon and orange juices. |
| 6 | Resift 4 cups sifted flour with baking powder, soda, nutmeg, allspice and cinnamon. |
| 7 | Add alternately with grape juice to egg mixture. |
| 8 | Stir in fruit and nut mixture. |
| 9 | Grease 2 (9- x 5-inch) loaf pans and 1 (10-inch) tube pan. |
| 10 | Line with brown paper and grease paper. |
| 11 | Turn batter into pans, filling ?full. |
| 12 | Bake at 200°F. |
| 13 | Loaf pans will require about 4 ?hours. |
| 14 | Tube pan about 6 ?hours. |
| 15 | About 30 minutes before cake is done, brush light corn syrup over top and decorate with nuts and fruits. |
| 16 | Cool in pans. |
| 17 | Pour a little additional wine over top of cooled cake, if desired, wrap and store in cool place 1 month before using. |
