2 cups flour
1-1/2 t baking powder
1/2 t. salt
1/2 lb slivered almonds &/or pecans
1 lb mixed candied fruit
1/2 lb candied cherries
1/4 lb dates, diced
1/2 lb white raisins
2 c flaked coconut
5 eggs
1/4 c apricot Puree
1 C Undrained crushed Pineapple
1 C Sugar
1 c butter
 

Sift together dry ingredients. Mix 1/3 of the flour mixture with the diced fruit and    nuts. Cream together butter and sugar, add the eggs one at a time, beating well. Add flour mixture alternating with the crushed pineapple and the apricot puree (baby food). Add nuts and fruit. Line tube pan. Bake in slow oven 225 degrees 2-1/2 to 3 hours. It may take longer, or turn oven to 250 degrees for part of baking time. Yield. 6-1/4 lb.

Source: Bea Spaniol