Holiday Fruitcake with Texas Pecans

1 pounds dark raisins
1 pounds light raisins
2 pounds currants
1 pounds citron
2 pounds Pecan Valley Pecan Pieces
4½ cups all-purpose flour
2 teaspoons nutmeg
1 teaspoon mace
1 teaspoon cinnamon
1 pounds unsalted butter
1 pounds brown sugar; firmly packed
12 eggs
6 ounce orange marmalade
½ cup honey
½ cup sherry
Candied cherry halves for garnish
Pecan Valley Pecan Halves for garnish1. Preheat oven to 250ºF.
2. In a large mixing bowl combine raisins and currents with citron and nuts. Sift flour with spices and resift; mix 2 cups of sifted flour mixture with the fruit and nuts.
3. In another bowl cream butter until soft and smooth, blend in sugar thoroughly, and add eggs one at a time, beating well after each egg is added. Add marmalade, beat.
4. Add remaining flour mixture alternately with honey and sherry mixing well after each addition. Stir in floured fruits and nuts, and mix well until distributed through the batter. Pack into loaf tins lined with 2 thicknesses of waxed paper, top with candied cherries and whole pecans halves
5. Bake in a preheated oven for 2½ to 3 hours, depending on size of pan. Cakes are done when they pull away from sides of pan and are firm to the touch in the center.

Note: Cakes wrapped and stored in a cool place are at their best after 2 or 3 weeks of aging.

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