Fruit Cake

• 2 fresh coconuts, grated (do not use coconut milk)
• 1 lb. white raisins
• 1/2 lb. green cherries
• 1/2 lb. red cherries
• 1/2 lb. red pineapple
• 1/2 lb. green pineapple
• 1/2 lb. yellow pineapple
• 1 lb. English walnuts
• 1 lb. pecans
• 1 lb. Brazil nuts
• 1 pkg. black walnuts
• 1 lb. butter or margarine
• 12 eggs
• 2 c. sugar

1. Cube fruit and chop nuts (not fine) and place in a very large bowl or pan.
2. Cover with 2 cups self-rising flour.
3. Dredge or mix with hands to cover all fruit and nuts with flour.
4. Melt the butter or margarine.
5. Beat the eggs and sugar into the butter. Pour over the fruit.
6. Mix thoroughly until all is covered with butter mixture.
7. Grease and line 2 tube pans or 3 to 4 loaf pans with wax paper. Bake 3 hours at 250u0b0.
8. Wrap in foil or plastic bags.
9. Store in cake tins in refrigerator.
10. Will keep indefinitely.
11. Freezes well.

fresh coconuts, white raisins, green cherries, red cherries, red pineapple, green pineapple, yellow pineapple, walnuts, pecans, nuts, black walnuts, butter, eggs, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=770682 (may not work)