1 1/2 c. all-purpose flour
1 c. sugar
1/2 tsp. allspice
1/2 lb. butter
3 eggs
1/4 lb. green cherries
1/4 lb. red cherries
1/2 lb. white raisins
1/2 lb. Brazil nuts
1/2 lb. English walnuts
1 c. shelled pecans
1/4 lb. green pineapple
1/4 lb. red pineapple

Mix batter as for pound cake. Sift a little flour with cut up nuts and fruits. Mix all together. Put in 2 (9 inch) pans. Bake 1 hour at 275 degrees. Put together with filling.

HAWAIIAN FRUIT CAKE FILLING AND FROSTING:

1/2 grated coconut
1 sm. can crushed pineapple (not drained)
3 tbsp. cornstarch
1 stick butter
1 1/2 c. sugar
1 lemon (juice and rind)
1 orange (juice and rind)

Combine ingredients, cook slowly until thickened (15 to 20 minutes). Cool. Spread between layers, top, sides of cake. Store in a cool place 10 days before slicing.