1 (16 oz.) can or 2 c. red candied cherries
1 (8 oz.), 2 (4 oz.) cans or 1 c. diced candied lemon peel
1 (8 oz.), 2 (4 oz.) cans or 1 c. diced candied orange peel
1 (8 oz.) can or 1 c. candied diced pineapple wedges
1 (10 oz.) pkg. pitted dates, diced
2 c. golden raisins
1 c. walnuts, chopped
3 3/4 c. all purpose flour
2 c. sugar
1 c. butter, softened
6 eggs
1 c. cream sherry
2 tsp. double acting baking powder
1/2 tsp. salt
2 whole angelica for garnish & about 2 tbsp. lemon juice
2 c. confectioners' sugar

Prepare up to 2 months ahead. Preheat oven to 350 degrees. Line 10" tube pan with foil. Cut cherries in halves. Reserve 15 halves for garnish. In large bowl combine remaining cherries, lemon peel, orange peel, pineapple wedges, pitted diced dates, raisins, walnuts and 3/4 cup flour.

In another large bowl with mixer at medium speed, beat sugar and butter until fluffy. Add eggs, sherry, baking powder, salt and remaining flour. Beat at low speed until mixed. Beat 4 minutes at medium speed. Stir in fruit mixture.

Spoon batter into pan. Bake 3 hours until toothpick inserted in center comes out clean. Cool on rack; remove from pan and peel off foil. Wrap tightly with plastic wrap. Refrigerate cake up to 2 months.

NOTES: Line the tube pan with foil, which will make the cake easy to remove. Make sure foil is smooth so side of cake will be smooth. Mix the fruit and nuts with flour to help keep them evenly suspended in the batter, to prevent them from sinking to the bottom as the cakes bake. Cream the cake batter until fluffy and light. This ensures that the cake will have a moist, velvety texture. When spooning batter into pan, pack it evenly to eliminate air pockets that could make the cake rise unevenly and leave unsightly holes. Move oven rack to lower position to be sure whole cake is in middle of oven while baking.

To serve, cut angelica into 15 leaves. In small bowl, stir lemon juice, a little at a time, into confectioners' sugar until spreading consistency. Garnish cake with glaze, leaves and reserved cherry halves. Makes 1 (7 pound) fruit cake.