• Preheat oven to 300°F. Place parchment paper into each of the baking tins.

Dry Ingredients

• In a medium-size mixing bowl, stir together all-purpose flour, salt, and baking powder. Set aside

Wet Ingredients

• In the bowl of a stand mixer or large mixing bowl, use paddle attachments or whisks for hand-held mixer, cream softened unsalted butter, and sugar until well combined.
• Add eggs one at a time until each one is incorporated into the butter mixture.
• Blend in vanilla extract.
• Gently stir in(fold) the dry ingredients into the butter mixture. Don't over stir the ingredients.
• Mix in the crushed pineapple chunks and juice, maraschino cherries, white raisins, dried cherries, and pecans until blended.
• Evenly distribute the fruit cake batter into the prepared baking tins.
• Bake 4 at a time in the preheated oven for 1 hour and 30 minutes. Note 1: If your oven runs very hot, start checking for doneness with 20 minutes left to the baking time. The fruitcakes are finished baking when a toothpick inserted into the center of each one comes out clean.
• Once baked, remove from the oven and let cool on a wire cooling rack.
• These fruit cakes freeze well and make great gifts wrapped in clear plastic and ribbon.