2 lb. candied cherries
2 lb. candied pineapple
2 tsp. vanilla
3 qt. chopped pecans
3 tsp. pumpkin pie spice
1 lb. butter
2 c. sugar
2 c. self-rising flour
8 eggs
1/2 lb. white raisins

Cream butter and sugar. Add 1 egg at a time and beat well. Add flour, nuts and fruit. Pour into a greased pan and put in preheated oven at 375°F. After cooking 15 minutes, take out and stir mixture. Do this 3 times. When mixture is stirred the third time, pack into cake pans and cook 15 minutes longer. Take out and cake is ready. Let cool.