8 oz. candied cherries
8 oz. pineapple, green
6 oz. pineapple, red
2 1/2 c. currants
6 c. white raisins
1/3 c. pineapple juice
1 lb. butter
2 c. sugar
10 eggs
4 c. flour
1/2 tsp. salt
1 tsp. vanilla
1 tsp. lemon flavoring
8 oz. pecans

NIGHT BEFORE: Prepare 2 angel food cake pans. Grease pans line with brown paper thin wax paper. Cut cherries and pineapple into small pieces. Wash and drain currants and raisins add to fruit, let stand overnight.

NEXT MORNING: Add pineapple juice to fruits.

FOR BATTER: Cream butter and sugar. Add eggs 2 at a time. Beat well. Add flour which has been sifted with salt. Add vanilla and lemon flavoring, fold in fruits. Add nuts. Bake at 300 degrees for 2 to 4 hours. You can add as many fruits and nuts as you want but not currants and raisins.