3 sticks butter
2 c. sugar
6 eggs
2 tsp. vanilla
3 1/2 c. flour
3 tsp. baking powder
1 lb. candied cherries
1 lb. candied pineapples
3 c. pecans, chopped
1/2 lb. shredded coconut
3/4 c. whiskey

Soften the butter to room temperature. Cream the butter and sugar. Add the eggs one at a time, mixing well after each one. Sift flour with baking powder. Add vanilla to butter mixture. Alternately add flour mixture and whiskey. Dredge all candied fruit in separate 1/2 cup of flour. Stir in dredged fruit, pecans, and coconut mixing well. Pour in a greased and floured 10 inch tube pan. Bake 2 1/2 hours at 250 degrees or until done by the toothpick test.