1 lb. butter (at room temp. - NO SUBSTITUTE)
3 c. flour
1 lb. white raisins
1 lb. red candied cherries
1/2 lb. green cherries
8 oz. pineapple (sm. slices)
6 eggs, separated
2 c. granulated sugar
1 lb. pecans (shelled) or 3/4 c.
2 oz. lemon extract (I use just one ounce)

Cut cherries in half. Separate eggs, set whites aside. I beat them and set in refrigerator just before I use my mixer for cake dough.

Cream egg yolks, butter and sugar together until mixed well. Add flour 1/2 at a time, add some of the lemon extract each time until mixed.

Have your fruit in a very large bowl. Mix the batter in fruit until fruit is mixed well. Add beaten egg whites and thoroughly mix. Have your 5 pound tube pan greased well. Grease the pan, put waxed paper for liner and then grease the paper well. I use some of the butter for the cake, it doesn't take much.

Bake 1 1/2 hours at 250 degrees, then 1 1/2 hours at 300 degrees. You can tell if it is done. If not, bake a while longer. Test with toothpick. Save a few cherries, both red and green and pineapple for top.