Recipe by: TASTE OF HOME DEC/JAN 1996 In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Combine flour and baking soda; add to creamed mixture. Stir in raisins, nuts, cherries and pineapple; mix well. Shape into 5 cm rolls; wrap in waxed paper or foil. Freeze at least 2 hours. Cut into 1 cm slices; place on greased baking sheets. Bake at 180ºC or dozen. ----