3/4 c. dry sherry or orange juice
2 c. golden raisins
3/4 lb. candied cherries (red)
3/4 lb. candied green cherries
3/4 lb. red pineapple
3/4 lb. green pineapple
4 c. chopped pecans
3 c. all-purpose flour (divided)
3/4 c. butter, softened
3/4 c. sugar
3/4 c. light brown sugar
6 eggs
1/4 tsp. salt
3/4 tsp. cinnamon
3/4 tsp. mace
3/4 tsp. allspice
3/4 c. cream
1 (10 oz.) jar strawberry preserves
3/4 tsp. almond extract
3/4 tsp. orange extract
3/4 tsp. vanilla

Pour sherry or orange juice over raisins and let soak overnight. Combine next 5 ingredients - dredge with 1 cup flour. Coat and set aside.

Cream butter in large mixing bowl, gradually adding sugar, beating until light. Add eggs one at a time (beating after each).

Combine 2 cups flour, salt and spices. Add to creamed mixture with cream, adding alternately. Add strawberry preserves and flavoring (mix well). Stir in fruit and nut mixture.

Spoon in a greased and waxed paper lined 10 inch tube pan. Bake in 275 degree oven for 3 hours until toothpick comes out clean. Cool completely in pan. Remove paper and decorate with: Light corn syrup, pecan halves, red and green cherries. Keeps for a long time and is very moist.

Optional: 1 cup grape wine may be poured over to keep flavorful and moist.