1 lb. brown sugar
1 lb. butter
1 lb. pecan pieces
1 lb. red cherries
1 lb. green cherries
1 lb. candied pineapple
6 eggs
4 c. plain flour
2 oz. lemon extract

Cream butter and sugar together. Add eggs, one at a time. Add two cups flour gradually. Put nuts and fruit in large bowl. Coat with other two cups of flour.

Add sugar mixture to fruits and nuts. Blend well. Add lemon flavoring; mix well. Bake at 250 degrees for 2 hours. Will need to cook longer if using a tube pan.

TOPPING:

1 c. Karo syrup
1 c. pineapple juice

Bring topping to a boil and pour over cake while both are still warm.