5 eggs
1/4 lb. butter
1 3/4 c. flour
4 c. pecans, chopped
1 c. white sugar
1/2 tsp. baking powder
3/4 lb. glazed cherries, chopped
1 lb. glazed pineapple, chopped
1 oz. vanilla or 1 oz. brandy

Cream butter and sugar until creamy. Add the eggs which have been beaten well. Blend well. Sift flour and baking powder together. Take 1/4 cup of flour mixture, toss fruit and nuts in it to coat well. Hold them out. Add remaining flour to creamed mixture, mix well. Fold in fruit and nuts.

Grease pan, line with waxed paper. Put batter in pan and place in a cold oven. Turn oven to 250 degrees, bake for 3 hours.

Makes 1 (9 inch) spring pan or 2 loaf pans. Best if kept 24 hours before slicing.