1 c. butter, softened
1 c. sugar
5 eggs
1 1/2 tsp. vanilla extract
1 tsp. almond extract
3 c. all-purpose flour, divided
2 tsp. baking powder
1/4 c. orange juice
1 tbsp. lemon juice
7 1/2 c. chopped pecans
1/4 lb. chopped candied orange peel
1 lb. candied pineapple, chopped
1/4 lb. lemon peel, chopped
1/4 lb. chopped candied citron
1 lb. candied cherries, chopped
1 (15 oz.) pkg. golden raisins

Combine butter and sugar, creaming until light and fluffy. Add eggs, one at a time, beating well after each addition; stir in extract. Combine 2 cups flour and baking powder; add to creamed mixture alternately with orange and lemon juice. Dredge pecans, fruit and raisins in remaining flour. Stir to coat well. Stir into batter.

Spoon into a greased and waxed paper lined 10-inch tube pan; bake at 250 degrees for 3 hours. Cool cake about 10 minutes before removing from pan. Garnish with candied cherries, if desired. Chill before slicing. Yield: 1 (10 inch) cake.