1 (1 lb. 2 1/2 oz.) pkg. yellow cake mix
1/2 c. (1/4 lb.) candied pineapple
1/2 c. (1/4 lb.) red candied cherries
1 1/2 c. (1/2 lb.) raisins
1 (6 1/2 oz.) pkg. fluffy white frosting mix
4 c. (2 lbs.) mixed candied fruit
1/2 c. (1/4 lb.) dates, pitted and quartered
1/2 c. (1/4 lb.) green candied cherries
4 1/4 c. (1 lb.) pecan halves

Prepare cake mix as directed on package. Bake it, then let cool. Prepare 6 (6 x 3 1/2 x 2 inch) foil loaf pans, two (9x5x3 inch) loaf pans or one (10x4 inch) tube pan by lining with foil; allow extra foil to fold over tops when cakes are refrigerated or frozen. Crumble cooled cake into a large bowl; add fruits and nuts and mix.

Prepare frosting mix as directed on package. Blend it into fruits and cake; mix with hands or stir until crumbs are well moistened. Distribute fruits and nuts evenly. Pack cake mixture into ready pans. Smooth tops with buttered fingers. Cover with foil flaps. Refrigerate until needed, or package for freezing. Cake must set a minimum of 24 hours.

Lift out cake form pans by means of the foil linings. Serve cake chilled. Slice with sharp knife. Makes 6 cakes approximately 1 pound each or two 3 1/4 pound cakes or one (6 1/2 pound) cake.