1 lb. butter
2 c. sugar
4 c. flour
6 eggs
1/2 lb. candied cherries
1/2 lb. candied pineapple
1/2 c. raisins
1/2 c. coconut
1 qt. chopped pecans
2 tsp. vanilla

Cream butter and sugar. Add eggs that have been slightly beaten. Add 3 cups flour (save 1 cup to mix with fruit and nuts). After adding 1 cup of flour to fruit and nuts, pour both mixtures together and mix with hands as this mixture is very stiff. Add vanilla.

Pour into a tube pan that has been greased and lined with heavy brown paper. Bake at 350 degrees for 30 minutes or until slightly brown on top, reduce heat to 250 degrees and cook 2 1/2 hours more. Let cool in pan. After you take it out of pan wrap in foil and it will keep at room temperature for a long time.