Emma Marsh's Fruit Cake
(Wayne and Emma Marsh)

1 pound candied pineapple, diced
8-oz. candied red cherries, halved
8-oz. candied green cherries, halved
4 cups pecans, diced
1 3/4 cups flour, sifted (divided)
1 cup butter, softened
1 cup white granulated sugar
6 large eggs
1/2 teaspoon baking powder
2 tablespoons vanilla extract

Preheat oven to 250 degrees.  In a large bowl, combine the candied pineapple, candied red and green cherries, pecans, and ONLY 3/4 cup of flour.  Set aside.  In a separate bowl, cream butter and sugar.  Add in eggs one at a time, remaining cup of flour, and baking powder.  Stir in vanilla and candied fruit and nut mixture.  Divide batter equally among four greased aluminum bread pans lined with parchment paper on the bottom.  Bake for an hour and 15 minutes, or until a toothpick inserted comes out clean.  Remove from pan and cool on wire rack.