1 dozen eggs
1 lb. butter (butter, not Crisco)
1 box confectioners' sugar
1 lb. flour (3 1/5 c.)
1 1/2 lbs. candied cherries, cut in thirds
1 1/2 lbs. candied pineapple, slice through, then cut up
1 lb. white raisins
1 lb. English walnut meats
3 oz. vanilla extract

Cut fruit and nuts, wash and drain raisins, putting between dish towels to absorb moisture. (All this can be done the night before if you wish.) Put raisins in bowl, sprinkle with a little flour (not from pound). Cream butter and sugar; add eggs and flour; add vanilla. Add fruit and nuts. Grease pans, line with wax paper and grease again. Bake at 350 degrees, covered with foil the first hour. Uncover and bake 2 hours at 300 degrees. Use this time for 2 angel food pans. For small loaf pans bake 1 hour at 350 degrees covered and 1 hour at 300 degrees uncovered. Makes 10 pounds.