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Alfonso's Loft Bed and Breakfast
In a large bowl, combine fruits, pecans, and orange peel. Pour wine over and set aside. Sift together cake flour, baking powder, and salt; mix half the flour mixture with fruit mixture. In a mixer bowl, combine butter, sugars, and spices. Cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Mix in remaining flour mixture. Pour over fruit mixture; stir to mix well.
Pour batter into well-greased 10-inch tube pan. Bake at 275 degrees for 3-1/2 to 4 hours or until cake tests done. Cool in pan slightly; unmold and cool completely. Combine rum and brandy; use to moisten several layers of cheesecloth. Wrap cake in cheesecloth, then in foil. Store in refrigerator for 2 to 3 days. Moisten cheesecloth with remaining brandy and rum. Rewrap cake and refrigerate for 2 to 6 weeks. Garnish with pecans and candied cherries.
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