Watermelon Pickle Fruit Cake 1 cup halved candied cherries 1 cup slivered candied pineapple 1 cup light seedless raisins 1 (1 pound 4 ounce) jar watermelon pickles, drained and slivered 1/2 cup watermelon pickle syrup 1 cup butter, softened 2 cups granulated sugar 5 eggs 3 cups sifted all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 1/2 cup sherry 1 cup pecans, chopped 1 cup blanched slivered almonds Combine fruits and pickle syrup; soak overnight. Cream butter; add sugar; cream again. Beat in eggs one at a time. Sift together dry ingredients; reserve 1/4 cup. Add flour mixture to sugar mixture alternately with sherry. Drain fruits; add nuts and reserved 1/4 cup flour mixture; blend well. Pour batter over fruits and nuts; mix. Pour into two prepared 9 x 5-inch loaf pans. Bake at 300 degrees F for 2 hours and 30 minutes to 2 hours and 40 minutes. Cool in pans on racks. Chill 1 month before using to facilitate cutting.