1 lb. candied cherries
1 lb. candied pineapple
1/2 lb. citron (I don't use this)
2 lb. white raisins
4 c. chopped nuts
2 (7 oz.) pkg. shredded coconut
4 c. sifted all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 lb. butter
2 c. sugar
10 eggs

Cut fruit in small pieces and mix with nuts and coconut. Combine flour, baking powder and soda. Add to fruit. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Add first mixture and mix well. Bake in two greased tube pans at 250 degrees for 3 hours. Yield 2 big cakes.