To the softened butter, gradually add the sugar, creaming well. Add the eggs, one at a time, beating after each addition. Sift the 1 1/2 cups of flour, baking powder and salt and add to the above mixture alternately with the 1/2 cup of wine. Beat well.

Combine all of the fruits and nuts and dredge in the 1/2 cup of flour. With the rum add the fruits and nuts to the batter, blending well. Line 2 loaf pans (9 x 5 x 3) or 2 tube pans with brown paper. Pour the batter into the pans, filling about 2/3 full. Decorate with candied fruits or nuts if you wish. Bake about 2 1/2 hours in a slow oven, 275 degrees F. (Place the baking pans in shallow pans 1/4 filled with water to prevent the cakes from scorching on the bottom while they bake.).

Cool in pans on racks 20 to 30 minutes. Turn out. Remove brown paper. Return to racks and cool before storing.

(I will probably wrap the cakes in rum soaked cheesecloth for 24 hours before storing or freezing.).