1/4 c. dry sherry
16-18 oz. pecan halves
8 oz. candied red cherries
1 c. golden raisins
1 c. dark seedless raisins
4 oz. candied pineapple or citron, chopped
1/4 c. flour

Mix fruits and nuts with sherry. Allow to stand 30 minutes, stirring occasionally until sherry is absorbed. Stir in flour until fruit is coated. 1 c. water 3/4 c. butter, softened 1 1/2 tsp. baking soda 1 tsp. vanilla 1/2 tsp. baking powder 4 oz. chocolate, melted, unsweetened 3 eggs 2 c. flour

Make batter by mixing 9 ingredients together. Beat at high for 3 minutes, scraping sides often. Stir fruit into batter.

Prepare a large bundt pan by greasing very well and dusting with flour. Bake cake at 300 degrees for 1 3/4 - 2 hours. Test with a toothpick. Cool cake in pan on wire rack until cool.