1 pound candied cherries (red)
1 pound dates, seeded
1 pound candied pineapple
2 cups flour, sifted once
2 tbsp baking powder
4 eggs, well beaten
1 cup sugar
2 pounds whole pecans

Dice pineapple into 1/4″ chunks; cut cherries and dates in half. Mix fruits with sifted flour and baking powder. Pour beaten eggs and sugar over fruit mixture; mix well. Add nuts and mix thoroughly. Place in large, well greased tube pan. Pack firmly with hands. Bake 1 hour and 15 minutes at 250° F. Cool. Remove from pan and slice thin. This cake keeps well and is better served cold. It also freezes well. Makes 30 servings of Pineapple Nut Cake.