2 c. butter
1 lb. box brown sugar
6 eggs
4 c. flour
2 tbsp. baking powder
2 oz. lemon extract
1/2 lb. diced candied pineapple
1/2 lb. diced candied cherries
1 lb. halved pecans

Cream butter and brown sugar well; add eggs, one at a time, beating well after each addition. Sift flour and baking powder together; add flour mixture and lemon extract to creamed mixture alternately. Add candied fruits and pecans. Spoon batter into 2 greased and floured loaf pans, filling each half full. Bake in a preheated 275 degree oven for 2 hours. Cool in pans before removing.