1 box white cake mix with pudding in mix
5 eggs
1 2/3 c. sugar
1/2 lb. butter
2 c. plain flour
1 lb. cherries
1/2 lb. pecans
1/2 lb. black walnuts
1 can angel flake coconut

Grease and line tube pan with wax paper and grease again. Cream butter and sugar. Add eggs, one at a time. Mix above ingredients with cake mix. Add 1 cup flour to mix. Add remaining cup flour and fruit, nuts and coconut alternately until all are mixed. Bake at 250 degrees for 2 1/2 hours with pan of water underneath rack while baking.

NOTE: The secret of this recipe is to keep about 1 month in a fruit cake tin before it is cut. Place a small juice glass of orange juice in center of fruit cake and about every 4 to 5 days sprinkle orange juice with your fingers over cake. Keep in a cool place; not refrigerator. I make my cake at Thanksgiving to eat at Christmas time.