2 1/2 c. sugar
5 sticks Miracle Whip butter
2 c. self-rising flour
3 tsp. vanilla
1 1/2 tsp. almond
3 tsp. cinnamon
1 lb. crystalized cherries
1 lb. crystalized pineapple
6 c. chopped nuts
1/2 c. self-rising flour

Beat 10 eggs. Add 2 1/2 cups sugar and beat again. Add 5 sticks Miracle Whip butter. Add 2 cups of Self-rising flour. Add 3 teaspoons vanilla, 1 1/2 teaspoons almond, 3 teaspoons cinnamon. Cut up 1 pound crystalized cherries, 1 pound crystalized pineapple and add 6 cups chopped nuts and coat fruit with 1/2 cup flour before adding to the batter.

Preheat oven to 400 degrees. Pour mixture into big pan and put in oven. Stir every 10 minutes for 1 hour. Remove from oven and pack real tight into a tube pan while hot. Put in refrigerator overnight. Remove from pan and wrap in wax paper, then in aluminum foil. Store in refrigerator until eaten.

NOTE: Be sure your butter is Miracle Whip.