Old Fashioned Light Fruitcake

From the kitchen of Dora Grimm Makes one 10-inch cake or 2 loaves 1 cup butter or margarine, softened 2 1/4 cups sugar 6 eggs 3 Tablespoon brandy flavoring 4 cups all purpose flour 1/2 teaspoon baking powder 1 1/2 teaspoon salt 1 1/2 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 1/2 pound coarsely chopped pecans (about 6 cups) 1 1/2 pound mixed candied fruit and peel (about 4 cups) 15 ounce package golden raisins honey Additional candied fruit and nuts, optional Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after additions; stir in brandy flavoring. Combine dry ingredients, pecans, candied fruit, and raisins; mix well. Add fruit mixture to creamed mixture, blending well. Spoon batter into a well-greased 10-inch tube pan or two 9x5x3 inch loaf pans lined with brown paper. Bake at 275 degrees for 2-1/2 to 3 hours. Brush top with honey 30 minutes before cake is done; then decorate top with additional candied fruit and nuts, if desired. Remove from oven when cake tests done; when completely cool, wrap cake tightly in aluminum foil. Store several weeks to allow flavors to mellow.