This is a very moist cake. Wonderful for the Holidays or anytime! Kay Hillje
In a large bowl, blend:
¾ c. margarine
2 c. sugar
4 eggs
1 t. vanilla
In a separate bowl, mix the dry ingredients:
3 c. flour
¾ t. baking soda
½ t. allspice
½ t. cinnamon
½ t. nutmeg
Add 1 cup buttermilk to sugar mixture, alternating with the dry ingredients. Mix well.
Stir in:
1-10 oz jar maraschino cherries, drained, cut in halves
1 20 oz can pineapple tidbits, drained, use only half
2/3 c. dates, chopped
2/3 c. raisins
1 c. pecans, chopped
Mix thoroughly. Pour into 2 greased loaf pans. Bake at 325º for 1 hour and 20-30 minutes. Let cool in pan for 15 minutes. Remove from pan and let cake cool completely. Wrap in plastic wrap. Better served next day. Store in airtight container or wrap well and put in freezer.