3 lb. brown sugar
3 lb. butter
1 doz. eggs
12 c. flour (Red Band), self-rising
1 1/2 lb. candied cherries, red and green (cut up)
1 1/2 lb. candied pineapple
3 pkg. blonde raisins (large)
3 qt. chopped pecans
1 big pkg. coconut
Fruit cake spices to taste

Flour fruit and nuts with 3 cups flour and set aside. Combine sugar, butter and eggs as usual. Add spices and salt to flour and sift together. Combine with creamed mixture. In a large dish pan, slowly mix floured mixture to batter. Grease 4 pans and line with waxed paper. Pack fruit cake into pans tightly to remove air pockets. (This gives the cake a nice texture.) Bake at 275 degrees for 3 hours.