1/2 pound candied pineapple
5 cups coarsely grated pecans
1 cup granulated sugar
5 eggs
1/2 cup (1 stick) butter
1 cup rum
1 cup flour
2 teaspoons vanilla extract

Chop fruit extra fine. Pour rum over and let set overnight.

Beat eggs until thick. Add sugar and then fold in the flour. Add fruit mixture and nuts. Pour into greased tube pan. Put cake in a cold oven and set at 225 degrees F. Bake 2 1/2 to 3 hours. Let cake stand in pan for 10 minutes before removing to cool on rack.

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