2 1/2 c. sugar
1 lb. butter, melted
3 tsp. vanilla
1 lb. candied cherries
6 c. chopped nuts
10 eggs, beaten
2 1/2 c. self-rising flour
3 tsp. lemon
1 lb. candied pineapple

Mix sugar, eggs, butter, 2 cups flour, vanilla and lemon. Mix other cherries, pineapple and nuts and 1/2 cup flour. Pour cake mixture over fruit mixture in a dish pan. Bake at 400 degrees for 1 hour, stirring every 10 minutes. Pour into tube pan and cool overnight in refrigerator.