1/2 lb. butter
2 c sugar
7 eggs, separated
2 tsp. vanilla
1 c. milk
3 c. flour
2 tsp. baking powder
1 lg. golden raisins
1 lb. pecans

Cream butter and sugar. Beat in egg yolks and vanilla. Add milk and flour and baking powder, alternate, then fold in white raisins and pecans and fold in stiffly beaten egg whites. Layer each pan with just enough batter to cover the bottom of each pan. Evenly cover the batter with 1 pound of red and green candied cherries, 1 pound green, red and white pineapple, 1 pound pitted dates, rolled in sugar and 1 pound whole Brazil nuts. Put remainder of batter on the fruit and bake in layers. Cool cakes before taking out of pans. Use 7 loaf pans, 5 x 2 1/2 inches and layer the bottom with wax paper. Bake 1 1/2 hours at 300 degrees.