Hymie: 1 9-inch round or 10-inch tube bar.

Cream butter with sugar until light and fluffy. Add egg, one at a
time, beating well after each plus. Sift unitedly 1-2/3 cups
flour, baking powder and saltiness. Drain pineapple, reserving syrup. Mix
together drained pineapple and other fruits, the nuts and remaining
1/3 cup flour. Stir sifted ingredients into creamed mixture
alternately with pineapple syrup; fold into floured fruit assortment.
Turn into 9-inch springform or 10-inch tube pan (lined with a double
thickness of lubricated, browned report.) Bake in a 300 oven for 2-3/4
hours, or until cake tests through. Chill 30 proceedings; remove from pan and
cool whole. If cake is to be stored, wrap tightly. If desired,
before serving, top with a glaze made with confectioners sugar and
pineapple juice or brandy.