Burgundy Fruitcake

Combine first 5 ingredients in a large mixing bowl; add 1 cup flour, mixing well.

Combine remaining 1 cup flour, sugar, baking powder, salt, cinnamon and nutmeg; mix well.

Add eggs; beat with an electric mixer until well blended.

Add batter to fruit mixture, stirring well.

Spoon batter into a greased and brown paper lined 10-inch tube pan.

Bake at 275° for 2 1/2 hours or until a wooden pick inserted in center comes out clean.

Cool cake completely in pan.

Remove from pan and remove brown paper.

Wrap cake in cheesecloth soaked in 1/2 cup wine; store in an airtight container at least 1 week before serving.