1 lb. butter or 1 lb. butter and 1/2 tsp. salt
12 eggs
1 lb. flour (4 c.)
1 lb. sugar (2 c.)
1 tsp. baking powder
2 tsp. vanilla
1/2 c. rum (or whiskey)

Cut up following: 1 lb. candied pineapple 1 yellow, green, red 1 lb. golden raisins 1 lb. walnuts or pecans

Mix 1 cup of the flour in the cut up fruit and nuts. Coat well; set aside.

Mix flour, baking powder, butter as for pie crust. Separate eggs. Add sugar to egg yolks and beat well. Add flour, vanilla and whiskey; mix. Add floured fruit and nuts; mix. Beat egg whites until stiff and fold in batter.

Pour into greased pans, bottom lined with waxed paper. Bake at 350 degrees 2 hours for 9x5x3 pans, 1 1/2 hours for 6x3x2 (makes 2) or 1 1/4 hours for 5-6 loaf pans. Cool, brush top with rum or whiskey. Wrap in foil. Store in covered can in cool place.

Season periodically with rum if desired. Can be made a month ahead of time. Great for Christmas.