1 (20 ounce) can pineapple chunks, packed in juice
4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons cocoa powder
1/2 teaspoon salt
1 cup raisins
1 cup chopped walnuts
Heat oven to 300 degrees F.
With electric mixer, blend butter and sugar. Add eggs. Add liquid from cherries
and pineapple, and reserve fruit.
In a separate bowl, sift together flour, baking powder, baking soda, cinnamon,
cocoa and salt. Stir in raisins and nuts. Cut cherries and pineapple chunks in half
and add to flour mixture. Add flour mixture to butter mixture and stir until well
Pour batter into a greased Bundt or tube pan. (A 13 x 9-inch baking pan, 2 regular
loaf pans or several smaller loaf pans can be used instead.)
Bake for 1 1/2 hours, or until a wooden pick inserted in cake comes out clean.