1 lb. butter
2-1/2 c. sugar
2 eggs
5 c. flour
1 tbsp. baking soda
4 slices of candied pineapple
3 oz. candied cherries
1 c. white raisins
2 c. nuts
dash of salt

Cream butter, sugar and eggs. In another bowl, sift flour, baking soda and salt together. Cut the pineapple, cherries and raisins in small pieces. Add the flour mixture to the butter mixture saving a cup of flour to coat the fruit so it won't stick together. Put all together after fruit is coated, then add the nuts. Roll into rolls on wax paper and refrigerate until firm. Can be frozen for several months until ready to make.

Slice 1/4 inch each, bake at 375°F for 10 to 12 minutes. I use parchment cooking paper. After first baking, others may take less time. Don't get them too brown.