1 c. butter
3 eggs, beaten
3 c. plain flour
1 tsp. cinnamon
2 (8 oz.) boxes dates, chopped
1 lb. pineapple, cut up
1 c. brown sugar
7 c. pecans
1/2 tsp. baking soda
1/2 c. sherry
3/4 c. raisins
1 lb. cherries, cut up

Pour sherry over cut fruit and let stand overnight in refrigerator. Cream butter, sugar and eggs. Sift flour, soda and cinnamon 4 times. Add flour to butter, sugar and eggs. Add fruit and nuts. Drop on well-greased cookie sheet.

Bake 15 to 20 minutes at 300°F.