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Cherry Nut Cake

2 cups sugar
1 large can crushed pineapple
1/2 lb (2 sticks) butter
6 eggs
4 cups flour

1 large bottle cherries
1 cup wine (grape)
2 tsp. baking powder
3 cups chopped pecans

Cook sugar and pineapple until candied. Cook over low heat and
stir often. Watch closely to avoid sticking and burning. Beat
eggs and butter and mix thoroughly. Add flour, cherries, and juice,
wine, baking powder and pineapple mixture. Stir in nuts rolled in
flour. Beat well. Bake 1 hour in 350F oven.

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