1 (15 oz.) pkg. raisins
1/4 c. butter
1 tsp. vanilla
1 (16 oz.) pkg. pitted dates, chopped
4 tsp. baking soda
1 (20 oz.) can crushed pineapple with juice
1 (6 oz.) jar maraschino cherries, halved
2 1/4 c. water
2 eggs
2 c. sugar
5 1/2 c. all-purpose flour
1 tsp. salt
1 c. coarsely chopped walnuts

In a saucepan, boil raisins in water until plumped, about 15 minutes. Drain and reserve about 2/3 to 3/4 cup liquid. Cool and set aside. In large mixing bowl, cream butter, eggs, sugar and vanilla until fluffy. Add reserved liquid from raisins.

In another bowl, combine raisins, dates, 1 cup flour; stir into creamed mixture. Mix or sift remaining flour with soda and salt; stir into mixture. Fold in the pineapple, nuts and cherries. Fill clean, well greased tin cans (16 to 20 ounces) about 2/3 full of batter or use 4 medium size loaf pans. Bake at 350 degrees for 1 hour. Nice cake; this doesn't require aging.