Fruitcake

• 1 1/2 c. sugar
• 1/2 lb. butter
• 2 1/2 c. sifted flour
• 2 tsp. baking powder
• pinch of salt
• 6 eggs (not separated)
• 1 Tbsp. vanilla
• 1 lb. cherries (half red, half green)
• 1 lb. pineapple (half red, half green)
• 1 can moist coconut
• 1 qt. chopped nuts

1. Combine flour, spices, baking powder and salt. Sift 3 times. Cream butter with sugar. Add eggs, beating thoroughly after each. Reserve some flour mixture. Add remaining flour to creamed mixture. Mix well. Sift reserved flour over fruit-nut mix. Turn batter into fruit-nut mix and stir together. Pour into 1-pound loaf pan that has been lined with greased brown paper. Fill to within 1/8 to 1/4-inch of top. Rap pans to pack batter down. Bake at 300u0b0 for 2 hours. Hot water may be placed in oven with cake to keep it moist.

sugar, butter, flour, baking powder, salt, eggs, vanilla, cherries, pineapple, moist coconut, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=60376 (may not work)