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This sounds good because it doesn’t have those yukky pieces of hard candied fruits:

FRUITCAKE

1 large can chunk pineapple
2/3 cup sugar
3/4 lb. butter
1 lb. (2 1/2 cup) brown sugar
4 cups flour
6 eggs
2 Tablespoons vanilla
Two 8 oz. jars Maraschino cherries, halved
6 oz. pecan halves
1 cup raisins
Instructions:
Candied Pineapple: Drain well one large can chunk pineapple. Combine pineapple but not juice with 2/3 cup sugar and simmer until pineapple turns golden. (about 20 minutes) Cool.
Cake: Mix with mixer: 3/4 lb. butter (not margarine), 1 lb. brown sugar, 4 cup flour, 6 eggs, 2 Tablespoons vanilla.
Fold in two 8 oz. jars Maraschino cherries, halved 6 oz. pecan pieces, 1 cup raisins, and candied pineapple.
Put in well-greased pans. Bake 325 degrees until tests done, about 1 hour. Makes 5 small loaf tins.