Fruit Cake 1 lb. Sugar (2 ¼ cups) 1 lb butter (softened) 10 eggs 1 lb self-rising flour (3 ¾ cups) (Reserve about ½ cup flour to coat fruit and nut mixture) 1 tsp. Cinnamon ¼ tsp allspice ¼ tsp cloves 1 level tsp. Soda disolved in 1 tsp. Water Prepared fruit and nut mixture Cream together sugar and butter in large bowl. Add eggs one at a time, beating after each addition. Fold in flour (saving ½ cup for fruit and nut mixture) and spices. Stir in the soda disolved in water. Pour batter over floured fruit and nut mixture. Stir to mix together. Use your hands to work mixture together. Grease two tube pans and line them with wax paper. Pam may be used. Pour batter into pans. Bake at 225° for 2 ½ hours or until done. Fruit and nut mixture (may be made a day in advance) 1 lb candied cherries 1 lb seedless raisins 2 lbs pecans (chopped) 1 lb andied pineapple 1 can or bag of coconut ½ cup flour Mix ingredients in a very large bowl (a big dish pan works well). Sprinkle with flour to coat the fruit and nuts. Stir to coat evenly. You may have to use your hands to mix it up evenly.