Mary’s Moist Fruitcake with Candied Fruit and Brandy

Ingredients

• 1 pound candied fruit and peel mix
• ¼ cup honey
• ½ cup brandy, orange-flavored liqueur or white wine
• ¼ cup raisins
• ¼ cup chopped dates
• 3 tablespoons flour and 2 tablespoons unsalted butter to prepare
• Bundt pan
• 2½ cups flour
• 2½ teaspoons baking powder
• ½ teaspoon salt
• A pinch of ground cinnamon, cloves, nutmeg and ginger
• 8 ounces (2 sticks) unsalted butter, softened
• 1½ cups sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• ¼ cup frozen orange juice concentrate, thawed
• 8 ounces whole unsalted pecans or walnuts
• ½ cup light corn syrup
• ½ cup brandy or orange-flavored liqueur