1 lb. chopped dates
24 oz. nuts (pecans and walnuts) - don't chop
2 lbs. candied fruit - don't cut
1 lb. candied cherries - don't cut
1 can "undrained" crushed pineapple
1 lb. seedless white raisins
1 lb. seedless dark raisins
1 lb. butter, softened
4 1/2 c. sugar
1 doz. eggs, beaten
8 c. flour
3 tsp. cinnamon
2 tsp. nutmeg
2 tsp. salt

Makes 10 mini tins and 3 large tins.

Mix butter, sugar, eggs, salt, cinnamon and nutmeg in very large bowl. Add flour and mix. Add nuts and fruits.

Fill pans 2/3 full. Bake in slow oven, 275 degrees. Watch small tins closely. Remove from oven and brush generously with honey. Cover with Saran wrap to seal thoroughly. Let set in refrigerator and season for a week before serving or giving away at Christmas.