This fruitcake has been the favorite of my father, a true fruitcake aficionado, ever since I first found it sixteen years ago in Good Housekeeping magazine.  It's mostly fruit and nuts with just enough cake to hold it together.  Though, perhaps, a bit on the extravagant side, it is easy to make.

Ingredients:

2 containers (6-8 oz.) candied red cherries
1 package (12 oz.) pitted prunes
1 container (10 oz.) pitted dates
1 container (3-4 oz.) candied green cherries
1/2 cup cream sherry
2 cans (12 oz.) salted mixed nuts
1 can (6 oz.) pecans
1 and 1/2 cups flour
1 cup sugar
1 teaspoon baking powder
6 eggs, slightly beaten

Directions:

In large bowl combine first 5 ingredients; let stand 15 minutes or until all liquid is absorbed, stirring occasionally.  Meanwhile, line 10-inch tube pan with foil; press out wrinkles as much as possible.  Stir mixed nuts and pecans into fruit mixture.  Remove 1 and 1/2 cups mixture and set aside.  Stir flour, sugar, and baking powder into remaining fruit and nut mixture until well coated.  Stir in eggs until well mixed.  Spoon batter into prepared pan, packing firmly to eliminate air pockets.  Sprinkle reserved fruit and nut mixture on top.  Cover pan loosely with foil.  Bake at 300 degrees for 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 on wire rack 30 minutes.  Remove from pan and carefully peel off foil.  Cool cake completely, wrap tightly in foil or plastic wrap, and refrigerate.