1/2 lb candied cherries
1/2 lb candied pineapple slices
1 lb mixture of walnuts and pecans
1 lb vanilla wafers
1/4 lb raisins
2 large eggs
1/2 cup sugar
1/4 tsp salt
1 can (5-oz) evaporated milk
Preheat oven to 325 degrees.
Line an angel food cake pan (tube pan) with waxed paper; set aside.
Reserve 4 whole cherries, two pineapple slices and 16 nut halves for garnish; chop the remaining fruits and nuts.
Crush the vanilla wafers into fine crumbs and combine with the chopped fruits, nuts, and raisins; set aside.
In a large mixer bowl, beat the eggs well. Stir in the sugar, salt, and evaporated milk. Combine the vanilla wafer mixture with the egg mixture. Pack the mixture into the paper-lined cake pan. Decorate the top with the reserved fruits and nuts.
Bake cake at 325 degrees for 45 minutes. Remove from oven and let stand for 10 minutes. Run a sharp knife around the edge and gently remove cake from pan and invert onto a wire rack so the decorations are on top.
This cake improves with age and it may also be made ahead, wrapped well and frozen.
Yield: 36 to 30 thin slices