1 lb. butter
1 lb. sifted flour
1 lb. sugar
1 dozen eggs
1/4 tsp. baking powder
1/2 pt. sherry wine
1 fresh coconut, grated
1 1/2 lb. white raisins
1 lb. blanched almonds
1 lb. candied cherries
1/2 lb. citron
1 lb. candied pineapple
1 lb. pecans
1/4 lb. lemon peel
1/4 lb. orange peel
1 c. orange juice
1 tsp. salt

Pour wine over chopped fruit and let stand overnight. Next day, dredge fruit and nuts with 1 cup flour. Cream butter and sugar; add eggs, one at a time, and mix well. Add remaining flour, coconut, salt, baking powder, then add dredged fruit alternately with orange juice. Mix well. Bake in 10-inch tube pan at 300 degrees for 3 1/2 hours. Grease pan.