1/2 cup chopped dried pineapple

4 tablespoons unsalted butter, softened

1-1/2 cups sugar

2 eggs

4 cups all-purpose flour

4 teaspoons baking powder

1/2 teaspoon baking soda

2 teaspoons salt

1-1/2 cups orange juice

 

Place the cherries and pineapple in a large bowl and cover with boiling water.  Let stand 15 minutes, then drain and pat dry with paper towels.  Set aside.

 

Butter and flour two 8-1/2 x 4-1/2-inch loaf pans.  Set aside.

 

Cream the butter and sugar together until well blended.  Add the eggs and beat well.  Sift the dry ingredients together twice.  Add the flour mixture alternately to the creamed mixture with the orange juice, beginning and ending with the dry ingredients.  Stir in the fruits, blending well.  Divide evenly between the pans.  Allow to stand for 20 minutes.

 

While the mixture is standing, preheat the oven to 350 deg. F.

 

Bake for 45 to 55 minutes, unti toothpicks inserted in the loaves come out clean.  Cool in pans 10 minutes, then allow to cool completely on racks.

 

Makes 2 loaves.