2 c. chopped pecans
1/4 lb. candied pineapple, diced
1/4 lb. candied cherries, halved
1 1/2 c. brown sugar
1 stick butter
1 c. flour
2 eggs
2 tsp. vanilla

Grease and flour 8 x 11 inch pan. Preheat oven at 275 degrees. Cream butter and sugar. Add eggs, beaten lightly, flour and vanilla. Spread nuts evenly on bottom of pan. Pour batter over nuts. Press pineapple and cherries into batter with fingers. Bake 1 hour. Cut into squares.