1 pound butter
1 box light brown sugar
8 eggs, well beaten
4 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 pound candied cherries
1/2 pound candied pineapple
1 pound dates, chopped
1/2 pound nuts, chopped
1 cup dark Karo syrup
1 cup honey
1/4 cup cooking sherry

Sift flour, spices and baking powder together two or three times. Cream butter and sugar well. Add eggs, fruits, nuts and liquids, gradually beating in flour mixture. Line greased cake pan with heavy brown paper. Grease paper also. Bake in a slow 250° F. oven for three or more hours. Cool, wrapped in store for about three weeks to mellow before using.