2 (6 1/2 - 8 oz.) containers candied red cherries
1 (12 oz.) pkg. pitted prunes
1 (10 oz.) container pitted dates
1 (3 1/2 - 4 oz.) container candied green cherries
1/2 c. cream sherry
2 (12 oz.) cans salted mixed nuts
1 (6 oz.) can pecans
1 1/2 c. all-purpose flour
1 c. sugar
1 tsp. baking powder
6 eggs, slightly beaten

In very large bowl, combine first 5 ingredients; let stand 15 minutes, stirring occasionally.

Line 10 inch tube pan with foil; press out wrinkles as much as possible so cake surface will come out smooth.

Stir mixed nuts and pecans into fruit mixture. Remove 1 1/2 cups fruit mixture; set aside. Stir flour, sugar and baking powder into fruit mixture until well coated. Stir in eggs until well blended.

Spoon batter into prepared pan, packing firmly. Sprinkle reserved fruit mixture on top.

Cover pan loosely with foil.

Bake at 300°F for 2 hours. Remove foil, bake 1/2 hour longer or until knife inserted into center of cake comes out clean and top of cake is lightly browned.

Cool cake in pan on wire rack 30 minutes. Remove from pan - carefully peel off foil. Cool completely on rack.

Wrap cake tightly with foil. Refrigerate.

May be made up to 1 month ahead of serving time.