MOTHER’S FRUIT CAKE

My mother got this recipe from her mother, Iva Thomas Smith. I don't know where my grandmother got it or how far back in the family this recipe goes. It could go back many generations.

1 pound of each ingredient:
sugar (2 c.)
flour (4 c.)
butter
eggs (8-9 extra large)
pecans
cherries
pineapple
white raisins

Use 1 cup of the flour to coat the pecans, cherries, pineapple, and white raisins.

Batter: Cream together 2 c. sugar with 1 pound of butter or margarine. Add 3 c. flour. Then add the 8-9 extra large eggs. Mix well. Fold in the nuts and fruit. Pour into large pound cake baking pan.

Line a pound cake pan with wax paper. Bake at 200 degrees for 8 – 9 hours.