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.