1 lb. butter
2 c. sugar
6 eggs
2 tbsp. vanilla
3 c. flour (plain)
1 tsp. baking powder
1/2 lb. candied cherries, chopped
1/2 lb. candied pineapple, chopped
4 c. chopped pecans
1 c. flour

Mix flour over cherries, pineapple and pecans in large container, set aside. Cream butter and sugar, sift flour and baking powder together, add to butter alternately with eggs beginning and ending with flour. Add vanilla and continue beating until well blended. Add to fruit and nut mixture, stir well with hands. Pour into tube pan lined with foil. Cook at 300 degrees for 3 hours. Cover with foil for first 2 hours. Remove from oven and let cool in pan. Have a pan of water in oven while baking. Makes 5 lbs.

Cake will cut easier if nuts are cut or chopped. The older the cake is the better. Cover and store in dark place.