Prepare the Dry Ingredients: Preheat your oven to 300°F (150°C). In a small mixing bowl, combine the flour, baking powder, and salt by gently whisking them together to ensure even distribution. Set aside.

Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the butter and sugar until light and fluffy, about 3–4 minutes. Crack the eggs into the mixture one by one, stirring thoroughly after each egg to fully incorporate it.

Combine Wet and Dry Ingredients: Gradually mix the dry ingredients into the creamed butter mixture, alternating with the milk (or wine). Begin and end with the dry ingredients.

Fold in the Fruits and Nuts: Gently fold in the red and green candied cherries, candied pineapple, raisins, and chopped pecans. Make sure the fruits and nuts are well spread throughout the mixture, creating a balanced texture.

Prepare the Pan: Grease and line a 10-inch tube or bundt pan with parchment paper. Transfer the batter into the greased pan, using a spatula to level the surface evenly.

Decorate the Top: Arrange the reserved red cherries, green cherries, and pecan halves on top of the batter for a festive appearance.

Bake: Place the cake in the preheated oven and bake for 1 hour 45 minutes, or until a toothpick inserted in the center comes out clean.

Soak the Cake: Once baked, let the cake cool in the pan for 15 minutes. Then, transfer it to a wire rack. While still warm, brush the top generously with sweet wine for added flavor and moisture.

Cool Completely: Allow the cake to cool completely before slicing. For the best flavor, let it rest overnight, allowing the wine to infuse fully.