1 lb. butter
3 1/2 c. sugar
1 doz. eggs
1 sm. bottle lemon flavoring, vanilla extract and almond extract
1 tsp. each: nutmeg, ginger and allspice
1 c. corn syrup with 1 tsp. baking soda, added
1 lb. raisins
1 lb. currants (-OR- 2 lb. raisins)
1 lb. dates
1 lb. pineapple
1 lb. cherries
2 boxes mincemeat
(Sm. amounts of any other candied fruit desired)
1 (1 lb.) can chopped nuts
1 c. or more sherry wine
7 c. flour
4 tsp. baking powder
1 tsp. salt

Chop fruit and nuts and mix together in large bowl. I use a stainless steel bowl or large dish pan. Add dry ingredients and mix with hands until fruit is coated. Cream butter and sugar and add eggs, flavoring, spices and corn syrup. Mix and add to fruit. Add sherry, mix well with hands until completely mixed.

Line a large metal dish pan or roaster with waxed paper on bottom and sides. Pour in cake mix (this takes two people). Decorate the top with pineapple ring, cherries and pecan halves. Cover with foil to seal.