1 (32 ounce) container chopped fruit mixture (candied
apples, pineapples, red cherries, green cherries)
8 ounces whole green candied cherries
8 ounces whole red candied cherries
1/2 cup pitted dates, chopped
2 cups dark raisins
2 cups white raisins
1 cup walnuts, chopped
1 cup Brazil nuts, chopped
2 cups pecans, chopped
1 cup pecan halves
2 cups all-purpose flour
1 cup granulated sugar
1 cup light brown sugar
2 cups self-rising flour
2 sticks butter, softened
1 tablespoon each rum, black walnut and vanilla flavor
1/2 cup dry sherry (for pouring over the baked cake)
Pour the mixed fruit, raisins and chopped nuts into a large bowl. Add the 2 cups all-purpose flour and mix until fruit and nuts are coated with flour.
Pour a cup of sherry over the nut and fruit mixture. Mix well and cover. Let set for at least 2 hours.
Heat the oven to 250 degrees F.
Combine 1 tablespoon each of walnut, rum and vanilla flavor with eggs, flour, butter and sugar in a large mixing bowl. Use mixer and mix until batter is smooth.
Gradually stir the fruit and nut mixture into the batter. If it gets hard to stir, add about 1/2 cup sherry or water.
Line Bundt-style cake pans with wax paper. Grease paper lining lightly with butter or spray oil coating. The mixture will be thick, so use a scoop to stuff the mixture in the cake pan. Decorate the fruit cake with whole red and green cherries (alternating) and pecan halves.
Bake in a preheated 250 degree F oven for 3 hours or until a wooden pick inserted in the cake comes out clean. Pour sherry over the cake and place in closed container.
Store in decorative tin.