Instructions: Simmer raisins, sugars and water in Dutch oven five minutes. Remove from heat. Add butter, cover, cool completely, (about 3 hours). Sir sherry, juice, eggs and nutmeg into raisin mixture. Combine flour and baking soda, mix into raisin mixture just until ingredients are moistened. Turn into a greased 10 inch tube pan. Bake in 300 degree oven for 2 hours, 15 minutes or until a wooden pick inserted in cake comes out clean. Cook in pan on rack for 15 minutes. Turn out cake onto rack to cool. Decorate with glace cherries if desired. (We prefer half orange slices and slivered almonds on our cake tops). Brush cake with sherry before wrapping. Warp cake tightly in plastic wrap. Place inside jumbo ziplock bag. Freeze for one month before serving.

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