Special thanks to: JM, Muscatine, IA Servings: 20 Directions: Cream{ 1 lb. butter { 2 cups sugar Mix { 3 cups flour { 1 lb. candied cherries (red & green) { 1 lb. candied pineapple { 1 lb. Surratt pecans Stir until fruit is coated 12 egg whites beaten stiff Mix butter & sugar mixture with flour & fruit mixture. Mix well, fold in egg whites & 1 Table. vanilla Put in angel food cake pan. Decorate with additional 1 cup Surratt pecans. Bake at 325 degrees for 2 1/2 to 3 hours. Test for doneness with wooden skewer. Special Notes: For best results mix candied fruits, pecans and flour with hands in large bowl to coat completely before adding butter/sugar mixture. This fruitcake is well worth the effort.