Small Fruit Cakes - cooking recipe

Ingredients

1 c. (2 sticks) butter (no substitute)
1 c. sugar
5 eggs
2 c. flour
1 1/2 tsp. baking powder
1 tsp. salt
1/2 c. unsweetened pineapple juice
1/2 lb. mixed red and green candied cherries (for topping)
2 c. white raisins
2 lb. mixed candied fruit
2 c. pecans, chopped
1 1/2 tsp. light rum or 1 tsp. rum extract
2 c. finely shredded packaged coconut

Preparation

Cream butter until soft.
Cream butter and sugar until light and fluffy.
Add eggs, one at a time, mixing well after each.
Put fruit, nuts, raisins and coconut in large bowl; dust with 1/2 cup of the flour.
Sift remaining flour with baking powder and salt; add alternately to butter-sugar-egg mix with pineapple juice. Begin and end with flour.
Add floured fruits, nuts and rum; stir only until well blended.
Grease and flour pans or use paper cups 2/3 full.
Top with half cherry and press down.
Bake at 300\u00b0 for 20 to 30 minutes.