Instructions: Preheat oven to 300 degrees. Grease two 9-by-5-by-3-inch loaf pans, line with waxed paper and grease the paper.

Sift together flour, baking powder and salt. Mix several tablespoons of this mixture into fruits and nuts.

Cream butter until smooth, adding sugar gradually. Add eggs, one at a time, beating well after each.

Stir in flour mixture alternately with sherry. Mix in fruit-nut mixture. Transfer batter to pans, pressing down.

Bake 2 hours. Cool, remove from pans and peel off paper.

Wrap cakes in foil and store in an airtight container about 1 month before serving. Several times a week, sprinkle lightly with sherry.

Yield: 2 loaves

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