1 1/2 c. dark seedless raisins
1 1/2 c. golden seedless raisins
1 c. whole candied cherries
1 c. diced mixed candied fruit and peels
1 c. flaked coconut
1 (1 lb., 4 1/2 oz.) can crushed pineapple
1 c. butter
1 c. sugar
1/2 tsp. almond extract
3 beaten eggs
3 c. sifted flour
1 tsp. baking powder
2 tsp. salt
1 c. pecan halves

Combine raisins, candied fruits and peels, coconut and undrained pineapple. Heat; cool while preparing batter. Beat butter, sugar and almond extract until light and fluffy. Beat in eggs. Add flour resifted with baking powder and salt, beating until smooth. Mix in fruit mixture and nuts until well blended.

Turn into two greased and paper-lined 1 1/2 quart tube pan and bake in slow oven, 300 degrees, about 1 3/4 hours or until cake tests done. Let stand 1/2 hour before turning out on wire rack. Makes 2 small tube cakes. Or you can divide into other size smaller pans as follows.

1/4 cup pan, bake 45 minutes; 3/4 cup pan, bake 1 hour; 1 cup tube pan, bake one hour; 2 3/4 cup tube pan, bake 1 hour and 15 minutes; 4 cup tube pan, bake 1 hour and 20 minutes; 7 inch loaf pan, bake 1 1/2 hours.