2 c. butter
2 c. sugar
6 eggs, beaten
1 tbsp. vanilla
4 c. flour
1 lb. dates, chopped
1 lb. white raisins
1/2 c. candied pineapple, chopped
1 c. candied cherries, chopped
2 c. nuts, chopped
1/2 tsp. salt

Cream butter and sugar. Stir in eggs and vanilla. Mix 1 cup flour with fruit and nuts. Mix remaining flour and salt. Stir into butter mixture, then add fruit and nuts. Grease a tube pan, line the bottom with 2 or 3 layers of wax paper. Place batter in tube pan. Pour 2 cups water in shallow pan and place it on bottom shelf beneath cake pan. Bake at 250 degrees for 2 1/2 to 3 hours.