3 c. sugar
1 lb. butter
7 eggs
5 c. flour
2 tsp. baking soda
2 oz. lemon extract
1 tsp. vanilla
4 tbsp. warm sweet wine
1 lb. pecans, chopped
1/2 lb. candied pineapple, chopped
1/2 lb. candied cherries, chopped

Cream sugar, butter and egg yolks together. Sift flour and soda together reserving 1 cup of the flour. Add warm wine to sugar mixture. Now add (gradually) flour with lemon extract.

Dredge fruit and nuts in the cup of flour and add to mixture. Last, beat egg whites real stiff and gently fold into the cake. Bake in a large pan (I use 3 loaf pans) greased and lightly dusted with flour.

Cook for 4 hours (less if smaller pans are used) in 250 degree oven. If this cake is wrapped in foil and kept in refrigerator it will stay nice a long time.

NOTE: When I got this recipe I was warned to follow it exactly and not "mess around" with it at all - HA! (Reba says butter may be used).