Preparation / Directions:
Grease and flour (3) 8 1/2 x 4 1/2 x 2 1/2 loaf pans or (1) ring pan and (1) loaf pan. Cream butter, honey and vanilla. Add eggs, 1 at a time, beating well after each addition. Sift 4 cups of flour with the baking powder and nutmeg. Stir into creamed mixture a1ternat~y with sherry and pineapple juice until smooth. In another bowl, mix fruit, nuts, and raisins with 1 1/2 cups flour and the coconut. Add to batter and mix thoroughly. Turn into prepared pans and bake in a 300F oven for 1 1/2 hours-to 2 hours. Cool partially. Loosen edges, turn onto a wire rack. Turn right side up. Cool completely. Sprinkle with sherry and wrap tightly in plastic wrap and foil. Will keep a long time if sprinkled about once a week. Better aged.