White Fruitcake

3 c. white sugar
1 lb. butter
1 t. cinnamon
2 fresh coconuts (peeled and shredded)
11 large eggs
5 c. AP flour
2 t. vanilla
1 lb. candied pineapple, diced
1 lb. candied red cherries
1 lb. candied green cherries
3 c. chopped black walnuts (or 4 c. mixed nuts)
2 lbs. white raisins

Cream sugar, butter and eggs, beating well. 
Roll nuts, raisins, and fruit in flour.  Fold into cake batter. Add coconut and mix well. Bake 2 1/2 hours at 250 in 2 tube pans. This makes 2 LARGE cakes.

Mom received this recipe from our neighbor, Callie White, many, many years ago.