1 stick butter
1/2 box light brown sugar
2 eggs (slightly beaten)
1 tbsp. vanilla
1 c. unsifted flour
1/2 tsp. salt
2 c. pecans (chopped)
1 lb. red candied cherries (cut in thirds)
6 slices candied pineapple (green)

Grease and flour 3 quart rectangle pyrex dish. Cream butter and sugar. Add eggs, vanilla, flour and salt.

Sprinkle pecans on bottom of greased dish. Pour in batter. Press cut fruit into batter. Bake 325 degrees for 45 minutes or until slightly browned. Cool. Cut into tiny squares. Store in tight tins.