1 cup sugar
2 cups all-purpose flour
6 large eggs
1 cup (2 sticks) butter
1 tsp. lemon extract
1 tsp. vanilla extract
1/2 tsp. baking powder
1 lb. candied cherries (red and green)
1 lb. candied pineapple (mixed colors)
2 cups pecans
2 cups walnuts

Mix sugar, flour, eggs, butter, lemon, vanilla and baking powder. Cut up fruit, chop nuts and mix in. Batter will be thick. Use Bundt cake pan (or two loaf pans), spray with non-stick cooking spray (Pam).

Bake in slow (250°F) oven for 3 hours. Half hour before, start to check if done.

After baking, allow cake to cool in pan. Wrap and refrigerate. Enjoy.

Submitted by: Denee Efird