Small Fruit Cakes

• 1 c. (2 sticks) butter (no substitute)
• 1 c. sugar
• 5 eggs
• 2 c. flour
• 1 1/2 tsp. baking powder
• 1 tsp. salt
• 1/2 c. unsweetened pineapple juice
• 1/2 lb. mixed red and green candied cherries (for topping)
• 2 c. white raisins
• 2 lb. mixed candied fruit
• 2 c. pecans, chopped
• 1 1/2 tsp. light rum or 1 tsp. rum extract
• 2 c. finely shredded packaged coconut

1. Cream butter until soft.
2. Cream butter and sugar until light and fluffy.
3. Add eggs, one at a time, mixing well after each.
4. Put fruit, nuts, raisins and coconut in large bowl; dust with 1/2 cup of the flour.
5. Sift remaining flour with baking powder and salt; add alternately to butter-sugar-egg mix with pineapple juice. Begin and end with flour.
6. Add floured fruits, nuts and rum; stir only until well blended.
7. Grease and flour pans or use paper cups 2/3 full.
8. Top with half cherry and press down.
9. Bake at 300u0b0 for 20 to 30 minutes.

butter, sugar, eggs, flour, baking powder, salt, pineapple juice, mixed red, white raisins, mixed candied fruit, pecans, light rum, packaged coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1045993 (may not work)