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.