Instructions: Mix 1 1/2 cups of the flour in a bag with the chopped fruit and nuts; shake bag to coat.

Cream butter. Add brown sugar and continue creaming. Add eggs.

Sift remaining 1 1/2 cups flour with the baking soda and cinnamon. Add to creamed mixture along with sherry. Pour bag of fruit, nuts and flour into a large bowl. Pour creamed mixture over fruit and mix with hands. Drop dough with a spoon onto greased cookie sheet. Bake at 300 degrees for 25-30 minutes.

NOTES : Mary F. Gooding of Hampton writes, "I have been making these for about 30 years (my tradition). My husband doesnt like fruitcake but will eat these - they are not too sweet."

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