Grease loaf pans with butter. Line with wax paper. Preheat oven to 250°. Place pan of water under baking pans. Beat sugar with butter; set aside. Add dry seasoning to flour. Mix into dredged fruit. Beat eggs. Add sherry and orange juice. Add to dry ingredients. Moisten evenly, stirring up from bottom. Mix well. Fill pans 3/4 full, pressing down whole cherries and nuts. Smooth tops. Cover pans with brown wrapping paper. Bake 4 hours in 250° oven. Tops may be glazed after baking and decorated with red, green cherries, pineapple slices and almonds. When cool, wrap in aluminum foil, large baggies, freeze to age.