1/4 lb. candied red cherries
1 tsp. nutmeg
1/2 tsp. salt
1 lb. seedless white raisins
3 eggs
2 c. sour cream
3 slices candied pineapple
4 1/2 c. flour
1/4 lb. candied green cherries
1 c. butter
2 c. sugar
1/2 lb. candied citron peel
1 tsp. baking soda
1/2 lb. blanched almonds

Cut cherries, raisins, citron, and half of the pineapple and chopped almonds. Mix all together.

Sift together flour, nutmeg, and salt. Add fruit and nuts to half the flour mixture. Cream butter until light and fluffy; gradually beat in sugar, then beat in eggs, one at a time. Stir soda into sour cream and add to creamed mixture alternately with flour mixture. Fold in fruits and nuts. Pour into pans which have been greased and lightly floured. Bake at 275 degrees for 1 hour or until done. Decorate with the other half of pineapple and glaze.

Makes 2 medium tube cakes or 1 large tube and 1 the size of bread loaf pan.