• 1 pound raisins or currants
• 1 ½ cups sugar
• 1 ½ cups water
• ¼ cup butter
• ¼ cup drained, canned pineapple
• ¼ cup maraschino cherries, diced.
• 2 eggs
• 2 ½ cups all purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon cloves
• ½ teaspoon allspice
• 1 teaspoon baking soda
• 1 cup chopped walnuts

In a colander, rinse raisins; in a one-quart saucepan combine rinsed raisins with water, sugar and butter. Cook for 5 minutes; set aside to cool. Add pineapple and cherries.

In a separate bowl, beat 2 eggs.

In a large mixing bowl combine flour, baking powder, salt, cinnamon, cloves, allspice, baking soda and walnuts. Mix in raisin mixture and eggs. Spray two 9 inch loaf pans with non-stick cooking spray; pour mixture into pans and bake at 300˚F for 1½ hours.