2 sticks butter
1 c. sugar
2 c. sifted plain flour
4 eggs
8 oz. candied cherries
8 oz. candied pineapple
8 oz. frozen coconut
2 c. pecans
1 box white raisins

Cream butter and sugar, add 1 1/4 cups sifted flour alternately with eggs. Sift 3/4 cup flour over cut-up fruit and nuts. Mix well and put in tube pan which has been greased and floured. Bake at 300 degrees for 2 hours, cover first hour with foil.

Remove foil and decorate cake, if you like. Bake remaining hour. Let cool in pan. Store in refrigerator wrapped in foil. Will last for months.