(Best to use just 1/4 or 1/2 of the recipe, or it will fill the house!)

1 lb. butter
1 lb. sugar (2 1/4 c.)
10 eggs
5 c. flour
1 tsp. allspice
1 tsp. salt
1 tsp. cloves
1 c. whiskey
2 lbs. candied pineapple
2 lbs. candied cherries
1 tsp. cinnamon
4 qts. pecans

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour to measure. Sift flour, salt, allspice, cloves and cinnamon together. Add whiskey to candied pineapple and cherries. Add to cake batter. Fold in nuts. Bake at 300 degrees for 25 minutes on greased cookie sheet.

(I got this from Amelia's class also. I used to make this for years and carefully count out the numbers I had to send to family members for a Christmas present. I'm sure it was always appreciated.)