1 qt. pecans
1 1/2 lbs. candied cherries - red, green, yellow
1 lb. candied pineapple - red, green, yellow
1/2 lb. orange slice candy
1 lb. butter
2 c. sugar
1 doz. sm. eggs or 9 med.
4 c. Swans Down cake flour
1 box white raisins

Dry nuts in oven if frozen or if they have been in refrigerator. Cut up all fruit in small pieces, put with raisins in dish pan.

Cream melted butter and sugar together. Mix in 1 or 2 eggs at a time, beat. Sift flour before measuring. Put over fruit and nut mixture, mix. Pour egg mixture over fruit and work up.

Grease 3 loaf pans, line with brown paper, grease brown paper. Divide mixture equally. START IN COLD OVEN. Cook 2 hours at 200 degrees, 1 hour at 250 degrees, turn oven up to 350 degrees until top is brown. Let cool 6 to 8 hours in pan.