6 eggs
4 c. plain flour
1 lb. light brown sugar
1/2 lb. candied cherries
1/2 lb. candied pineapple
1 lb. butter
1 can pecans
1 1/2 tsp. vanilla
1/2 tsp. salt

Cream butter and sugar well. Add eggs, one at a time, beating well after each addition. Add sifted dry ingredients and vanilla and blend well with mixer. Then dredge fruits and nuts in a little flour. Hand stir them in the cake dough. Put in tube cake pan and bake from 1 1/2 to 2 hours at 300 degrees if oven is a hot fast baking oven. If oven is normal, use 325 degrees for 1 1/2 or 2 hours or until the cake is done.

Do not substitute butter or Crisco for butter. The dough is very stiff and mixer gets hot. Remember to hand stir in the fruits and nuts.