1 3/4 c. plain flour
1 c. Crisco
1 tsp. vanilla
1 qt. chopped pecans
2 slices yellow pineapple
2 slices red pineapple
1 c. sugar
5 eggs
1/2 tsp. baking powder
1 lb. cherries (1/2 red, 1/2 green)
2 slices green pineapple

Cream sugar and Crisco and add 1 egg at a time then add vanilla and baking powder and 1 cup of the flour. Add the rest of the flour with the chopped fruit and stir it until the fruit is coated with the flour. Add this to the mixture and the chopped pecans. Cook in bundt cake pan at 250 degrees for 2 1/2 hours.