Texas Fruit Cake

• 1 1/2 c. margarine or butter
• 2 c. sugar
• 6 eggs
• 4 c. plain flour, sifted
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 c. fresh orange juice
• 1 1/2 c. pecans, chopped
• 1 lb. candied cherries, halved
• 2 c. coconut
• 1/4 c. plain flour

1. Heat oven to 225u0b0.
2. Grease a 10-inch tube pan.
3. Line bottom of pan with 2 layers of greased brown paper.
4. Cream margarine and sugar together until light and fluffy.
5. Add eggs one at a time, beating well after each addition.
6. Sift 4 cups flour with baking powder and salt; add to creamed mixture alternately with orange juice.
7. Mix pecans, cherries and coconut with 1/4 cup flour.
8. Fold into batter.
9. Spoon batter into prepared pan.
10. Bake 4 hours. Remove from oven.
11. Cool in pan at least 2 hours.
12. Remove from pan; cool thoroughly.
13. For easier slicing, wrap and store in refrigerator.

margarine, sugar, eggs, flour, baking powder, salt, orange juice, pecans, candied cherries, coconut, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=546804 (may not work)