1 (15 oz.) pkg. raisins
2 1/4 c. water
4 tbsp. butter
2 c. sugar
2 eggs
1 tsp. vanilla
1 (16 oz.) pkg. pitted dates, chopped
5 1/2 c. all purpose flour
4 tsp. baking soda
1 tsp. salt
1 (20 oz.) can crushed pineapple, including juice
1 c. coarsely chopped walnuts
1 (6 oz.) jar maraschino cherries, halved

In saucepan (or microwave) boil raisins in water until plumped, about 15 minutes. Drain raisins and save. Reserve liquid (about 2/3 to 3/4 cup). Cool; set aside.

In large mixing bowl, cream butter, sugar, eggs and vanilla until fluffy. Add reserved liquid from raisins.

In another bowl, combine drained raisins, dates and 1 cup flour; stir into creamed mixture. Mix remaining flour with baking soda and salt; stir into mixture. Fold in pineapple, nuts and cherries. Fill clean, well-greased tin cans (16 to 20 ounce size) about two-thirds full of batter or 4 (7 1/2" x 3 1/2" x 3") loaf pans. Bake at 350 degrees for 1 hour. Yield: 8 to 9 cans or 4 loaves.