1 lb. creamy butter
2 c. sugar
6 eggs, separated
3 c. self-rising flour
1 lb. chopped pecans
1/2 lb. candied red cherries
1/2 lb. candied green cherries
1 lb. chopped candied pineapple
1 lb. box white raisins
2 oz. lemon extract

Mix butter and sugar together until creamy. Add slightly beaten egg yolks. Mix well. Add flour, mix well. Add lemon extract, mix well. Add fruits and nuts, mixing well. Beat egg whites until fluffy; then fold into cake mixture. Pour into a greased and floured tube pan. Bake at 300 degrees for 2 1/2 hours. Makes a 5 pound cake.

Instead of tube pan, you can fill 6 or 7 small individual loaf pans half full and bake 50 to 60 minutes.

Top with glaze: 2 tbsp. white Karo syrup 2 tbsp. water

Boil for 2 minutes, then brush on cake.