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1 lb. butter
2 c. white sugar
4 c. flour
2 tsp. baking powder
6 eggs, beaten
1 lb. pecans, broken or halves
1 lb. candied pineapple, cut
in pieces (yellow and green
for color)
1 lb. whole cherries, candied
1 c. light rum

Soak fruit in rum overnight. Cream butter, sugar and
beaten eggs. Mix dry ingredients together and add to creamed
mixture. Add fruit, then nuts. Pour into 6 small loaf pans or
3 large, filling 3/4 full. (Grease pans and line with waxed
paper.) Bake 1 hour in 350 degrees oven. After cakes are cool, spoon
1/2 cup rum over them. Wrap and seal in foil. If desired,
repeat with rum after 4 or 5 days. Freezes beautifully.

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