Serving size: 20

3/4 cup butter, at room temperature
1 1/2 cups light brown sugar, firmly packed
4 large eggs
1 cup sharp Cheddar cheese, shredded
3 1/2 cups unbleached flour
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
16 ounces dates, pitted, finely chopped
2 cups pecans, chopped
4 ounces candied cherries, halved
2 cups golden raisins
1 cup milk

Decorations
4 candied pineapple slices
12 whole almonds, blanched

You can make a decorative design on the top of the cake by quartering the candied pineapple slices and using the whole almonds, if desired.

Preheat the oven to 300 degrees F and grease and flour a 10-inch tube pan; set aside.

In a large bowl, beat the butter and brown sugar with an electric mixer on medium, until well blended. Add the eggs, one at a time, beating well after each addition. Beat in the Cheddar cheese.

Sift the flour, baking soda, salt, cinnamon and cloves into a medium bowl.

In another medium bowl, combine the dates, pecans, cherries and raisins. Add 2 tablespoons of the flour mixture, tossing lightly to coat the fruit and nuts.

Alternately beat the remaining flour mixture and milk into the butter mixture until well blended. Stir in the floured fruit mixture by hand until distributed throughout the batter. Turn into the prepared pan.

Bake for 2 to 2 1/2 hours in the preheated oven until the cakes shrinks from the side of the pan and the top springs back when lightly pressed.

Cool for 15 minutes in the pan on a wire rack then remove from the pan.

Cool completely on the wire rack. When cool, store in a container with a tight lid for up to 6 weeks.

To serve, cut into thin slices.