Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         butter
   1 3/4  cups          honey
   2      teaspoons     vanilla
   7                    eggs
   5 1/2  cups          flour
   2      teaspoons     baking powder
   2      teaspoons     nutmeg
   1      cup           sweet sherry -- (creamed)
     1/2  cup           unsweetened pineapple juice
   8      ounces        candied red cherries
   8      ounces        candied fruit -- mixed
   8      ounces        candied pineapple
   3      cups          shredded coconut
   4      cups          chopped walnuts or pecans
  16      ounces        golden raisins
   8      ounces        candied green cherries
   1      cup           candied orange peel
     1/2  cup           pineapple juice-up to 1 cup

Preparation:

Grease and flour (3) 8 1/2 x 4 1/2 x 2 1/2 loaf pans or (1) ring pan and (1) loaf pan. Cream butter, honey and vanilla. Add eggs, 1 at a time, beating well after each addition. Sift 4 cups of flour with the baking powder and nutmeg. Stir into creamed mixture a1ternat~y with sherry and pineapple juice until smooth. In another bowl, mix fruit, nuts, and raisins with 1 1/2 cups flour and the coconut. Add to batter and mix thoroughly. Turn into prepared pans and bake in a 300F oven for 1 1/2 hours-to 2 hours. Cool partially. Loosen edges, turn onto a wire rack. Turn right side up. Cool completely. Sprinkle with sherry and wrap tightly in plastic wrap and foil. Will keep a long time if sprinkled about once a week. Better aged.