Christmas Pecan Cake

• 1 lb. pecan halves
• 1/2 lb. half diced red candied cherries
• 1/2 lb. diced candied pineapple
• 3/4 c. flour
• 3/4 c. sugar
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 3 eggs, well beaten
• 1 tsp. vanilla

1. Combine pecans, pineapple and cherries in a large bowl.
2. Sift the flour with sugar, baking powder and salt.
3. Add to fruit and nuts.
4. Toss mixture with hands so that fruit is evenly coated. Mix eggs with vanilla; pour over fruit.
5. Mix thoroughly as the mixture is quite stiff.
6. Press into a well-greased 9 x 3-inch loaf pan lined with waxed paper and greased.
7. Bake at 300u0b0 for about 1 1/2 hours.
8. Cool in pan on a rack.
9. Remove and wrap in plastic wrap and foil.
10. Store in refrigerator.
11. Keeps for a year.
12. Slice thin to serve.

pecan halves, red candied cherries, candied pineapple, flour, sugar, baking powder, salt, eggs, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=759655 (may not work)