Best Fruitcake Recipe ever -- from my friends in Minnesota. Makes enough to eat all through the holiday season

1 lb. Currants
3 lbs. Dates
1 lb White Raisins
1 lb. Dried Apricots
1 1/2 lbs. Candied Cherries (red and green)
1 1/2 lbs. Candied Pineapple
1/2 gal. Sherry Wine
12 c. Four
9 tsp. Cinnamon
6 tsp. Allspice
1 1/2 tsp. Nutmeg
6 tsp. Cloves
4 1/2 Salt
1 lb. Walnut Meats (broken)
1 1/2 lbs. Pecan Meats (broken)
6 c. Butter
6 c. Sugar
2 1/4 c. Grape or Strawberry Jam
6 T. Vanilla
3 dozen Eggs

Cut the fruit, except the cherries, into tidbit sixe in a large bowl or enameled pan. Pour Sherry over fruit and let marinade at least 16 hours. Sift Flour with Spices and Salt. Mix small portion with broken nut meats. Cream Butter and Sugar in a large container. Add Jam and mix well. Beat Eggs until light and bubbly; beat in Vanilla. Add Egg/Vanilla mixture to the creamed Sugar/Butter mixture, beating well. Sift in mixed dry ingredients and beat well. Add fruit and nuts, along with any liquid left on the fruit. Blend it into batter with a spoon.

Grease sides and bottom of bread pans and fill 3/4 full. Bake at 300 for 2 hours with a pan of water on the lowest rack of the oven. Cake is done when it has a brown glow, and inserted toothpick comes out clean. Remove from pan while warm. Store in a cool place.