Prepare the fruit first. Pick over the Sultanas carefully, and wash them well. Then cut the Orange and Lemon zest very fine, almost grating. Cut the Citron very, very fine. Cut all the remaining Fruit into quarter-inch dice, or very, very small pieces. You may use the Candied Fruit, but the Preserved is recommended as better and lighter and more digestible. Beat the butter to a rich cream, and then add the sugar, and beat all till very, very light. Beat the yolks and whites of the eggs together till very, very light, and then add them to the sugar and butter, and then beat again very, very light. Sift the salt and baking powder and flour together, and gradually add it to the mixture, beating very vigorously till light. Then mix all the Fruit together, dredging with flour, so as to keep them apart, and then add the spices to the batter. Mix well, and add the Fruit. Mix thoroughly, and then add the Brandy and Wine or Rum. Beat all together well once more, and then line a cake pan with buttered paper, and turn the mixture into it, and bake in a very slow, steady oven for four and a half hours. Use the broom wisp test. When it comes out clean and dry the Cake is done. Then let it stand over night in the pan, to cool. In the morning take it out and remove the paper. Take one pint of the best French Brandy and one pint of the best Champagne, and a gill of Orange, Raspberry or Strawberry Syrup, mixed with the Wine. Set the Cake in a container which has a cover and pour the mixture over it. Then set the Cake in a cool place and cover. Let the Cake stand for three weeks. At the end of that time remove the cover and paper, and turn the Cake, and let stand for three weeks longer. The Creoles always let their Fruit Cakes stand for six weeks at least before cutting. This is an old Creole recipe, and very excellent. The above will make an eight-pound Cake.