Cherry Pineapple Fruitcake

• 1 cup chopped candied cherries
• 1 cup chopped candied pineapple
• 2 cups chopped pecans
• 4 cups all-purpose flour, divided
• 2 cups butter, softened
• 2 cups sugar
• 6 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon baking powder

1. In a bowl, combine the cherries, pineapple, pecans and 1 cup flour; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine baking powder and remaining flour; gradually add to creamed mixture. Fold in fruit mixture.
2. Spoon into a greased and waxed paper-lined 10-in. tube pan. Bake at 300u0b0 for 1-3/4 to 2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Remove waxed paper while warm; cool completely before slicing.

candied cherries, candied pineapple, pecans, allpurpose flour, butter, sugar, eggs, vanilla, baking powder

Taken from www.tasteofhome.com/recipes/cherry-pineapple-fruitcake/ (may not work)