1/2 c. butter (softened)
1 1/2 c. firmly packed brown sugar
2 eggs
1 c. self-rising flour, divided
2 c. chopped pecans
1/4 lb. red candied cherries
1/4 lb. green candied cherries
1/2 lb. yellow candied pineapple

Cream butter and sugar until smooth; beating well on medium sped of mixer. Add eggs one at a time, beating after each addition. Add 1/2 cup flour; stir well. Combine pecans and candied fruits; dredge with other 1/2 cup flour.

Spoon into a greased and floured 13 x 9 pan. Bake at 300 degrees for 1 hour or until toothpick comes out clean. Cool in pan, then put in refrigerator and chill before cutting.