1/2 c. chopped pecans
1/2 c. candied pineapple, cut in small pieces
1/2 tsp. cinnamon
1 1/2 c. sugar
1 1/2 tsp. vanilla
1 1/2 tsp. baking powder
1 tsp. salt
confectioners sugar
1/2 c. candied cherries
1 Tbsp. flour
2 Tbsp. sugar
3/4 c. butter
3 eggs
3 c. all-purpose flour
1 1/2 tsp. baking soda
1 1/2 c. sour cream

Combine pecans, fruit and 1 tablespoon flour in a small bowl; set aside. Combine 2 tablespoons sugar and cinnamon; set aside. Preheat oven to 350°. Cream butter; gradually beat in 1 1/2 cups sugar until lightly fluffy. Beat in eggs and vanilla. Combine flour, baking soda, powder and salt. Add dry ingredients and sour cream to creamed mixture. Spoon 1/2 batter into greased and floured 12-cup Bundt pan. Spoon nuts and fruit over batter; sprinkle sugar-cinnamon mixture. Spoon remaining batter. Bake 1 hour. Cool 15 minutes. Sprinkle with confectioners sugar before serving.