2 (6.5 to 8 oz.) container candied red cherries
2 (10 oz.) containers pitted dates
1 (3.5-4 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. flour
1 c. sugar
1 tsp. baking powder
6 eggs, slightly beaten

In a very large bowl, combine first 4 ingredients; let stand 15 minutes or until almost all liquid is absorbed, stirring occasionally. Meanwhile, line 10 inch tube pan with foil press out wrinkles as much as possible so cake surface will come out smooth after baking. Stir mixed nuts and pecans into fruit mixture in bowl. Remove 1 1/2 cups fruit mixture; set aside. Stir in flour, sugar, and baking powder into fruit mixture in large bowl until well coated. Stir in eggs until well mixed. Spoon batter into prepared pan, packing firmly to eliminate air pockets. Sprinkle reserved fruit mixture on top.

Cover pan loosely with foil. Bake in 300 degree oven for 2 hours. Remove foil and 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 and carefully peel off foil. Cool cake completely on rack. Wrap cake tightly with foil or plastic wrap. Refrigerate. Makes a 4 1/2 pound fruitcake.