2 1/2 c. all-purpose flour
1 tsp. baking soda
1 c. sugar
1 c. flaked coconut
1/2 c. maraschino cherries, drained & coarsely chopped
2 tbsp. grated orange peel
1 c. buttermilk
1 tsp. baking powder
1/4 tsp. salt
1 c. chopped pecans
1/2 c. pineapple tidbits, drained
2 eggs, beaten
3/4 c. vegetable oil

Combine flour, baking powder, soda, salt and sugar in a large mixing bowl. Add pecans and next 4 ingredients, tossing to coat. Combine eggs, buttermilk and oil. Add to fruit mixture, stir until blended. Spoon into a greased and floured 10" bundt pan, bake at 350 degrees for 45 to 50 minutes. Cool cake in pan 10 minutes, remove from pan and let cool completely on a wire rack.