1 lb. country butter (or about 1 1/2 c. Crisco)
2 c. sugar
6 eggs
4 c. plain flour
1 tsp. baking powder
1/2 lb. candied cherries
1/2 lb. candied pineapple
1 lb. pecans, hulled
2 tsp. vanilla

Cream butter and sugar. Add egg yolks, then add 3 cups of the flour, sifted with baking powder. Fold in egg whites which have been beaten separately.

Mix cherries, pineapple and pecans with remaining flour, then stir this mixture into batter. Pour into cake pan. Bake at 350 degrees about 3 hours or 1/2 time for 2 cakes.