1/2 lb. butter
4 c. flour, sifted
2 c. sugar
Pinch of salt
6 eggs
1 grated nutmeg
1 qt. pecan halves
1 1/2 boxes raisins (seeded muscats)
1 lb. jar cherries, cut and drained
1 glass sherry wine
1 lb. dates, cut in half

Cream butter and sugar. Add eggs. Add flour, salt and nutmeg gradually; add wine a little at a time, then add nuts, raisins and dates. Gently fold cherries just before turning into foil-lined loaf pans. Bake in 250 degree oven for 3 or 4 hours. Test with straw or toothpick until it comes out clean. Makes 15 pound cake. Smaller pans can be used and less time is needed.