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2 (6 1/2 to 8 oz.) containers
candied red cherries
1 (12 oz.) pkg. pitted prunes
1 (10 oz.) container pitted
1 (3 1/2 to 4 oz.) container
candied green cherries
1/2 c. cream sherry
2 (12 oz.) cans salted mixed
1 (6 oz.) can pecans
1 1/2 c. all-purpose flour
1 c. sugar
1 tsp. double acting baking
6 eggs, slightly beaten

Day ahead or up to 1 month ahead: In a very large bowl
or 6 quart saucepot, combine red cherries, prunes, dates, green
cherries and cream sherry; let stand 15 minutes or until
almost all liquid is absorbed, stirring occasionally. Mean-
while, line 10-inch tube pan with foil; press out wrinkles as
much as possible so cake surface will come out smooth after
baking. Stir mixed nuts and pecans into fruit mixture in bowl.
Remove 1 1/2 cups fruit mixture; set aside. Stir flour, sugar
and baking powder into fruit mixture in large bowl until well
coated. Stir in eggs until well mixed. Spoon batter into
prepared pan, packing firmly to eliminate air pockets. Sprin-
kle reserved fruit mixture on top. Cover pan loosely with
foil. Bake in 300 degrees oven 2 hours. Remove foil and bake 1/2
hour longer or until knife inserted into center of cake comes
out clean and top of cake is lightly browned. Cool cake in pan
or wire rack 30 minutes; remove from pan and carefully peel off
foil. Cool cake completely on rack. Wrap fruit cake tightly
with foil and plastic wrap. Refrigerate. Makes one 4 1/2
pound fruit cake.

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