WHITE FRUIT CAKE

Ingredients

2 cups chopped candied cherries
2 cups chopped candied pineapple
3 cups chopped pecans
4 cups all-purpose flour, sifted once before measuring and then twice more, divided
2 sticks butter or margarine, softened
2 cups sugar
8 eggs
1/2 cup pineapple juice
1/2 cup white wine

Preparation

Combine cherries, pineapple and pecans in a large bowl. Add 1 cup of the flour and toss to coat fruit and nuts well; set aside. In another large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Add remaining 3 cups flour to creamed mixture alternately with pineapple juice and wine, beating after each addition. Stir fruit and nuts into batter, mixing well. Divide batter among 6-8 mini loaf pans that have been coated with non-stick cooking spray, filling each pan almost full. Bake loaves at 300 degrees for 30 minutes, or until toothpick inserted in centers comes out clean. Remove from pans to cool.