1lb butter, room temperature
3 Cups sugar
14 eggs, room temperature
21/2 lbs candied cherries, chopped
21/2 lbs candied pineapple, chopped
21/2 lbs chopped nuts, chopped. (71/2 cups) walnuts & pecans, NOT BLACK WALNUTS
5 Cups plain flour, sifted.
2 tablespoons vanilla
2 tablespoons lemon juice
1 Cup Wine, room temperature. (or Juice if you’re against wine)
In mixer, cream butter & sugar, about 5 minutes.
Add eggs 1 at time, about minute apart
Add 4 cups, flour. One cup at a time.
Add vanilla, lemon juice, wine.
Place cherries, pineapple, and nuts in a LARGE mixing bowl.
Take remaining 1 cup of flour, pour over all this, and mix well. This is called dredging.
Add the batter to the dredged fruit & nuts, and mix well.
Grease and flour the cake pans. Cut a piece of wax paper to fit in the bottom of pan.
Pour batter into pans. Bake in a 250-degree oven for 4-5 hours.
Test with cake tester or small sharp knife
Let them cool at least two hours before you try to get them out of the pan.