1 lb. butter
1 lb. light brown sugar
6 eggs, separated
1 lb. candied cherries
1 lb. candied pineapple
4 c. pecans
1 tsp. baking powder
1 1/2 oz. lemon extract
4 c. plain flour

Cream butter and sugar. Add egg yolks, 3 cups plain flour with baking powder sifted in. Add lemon extract. Roll pineapple, cherries and pecans in remaining cup of flour and add to mixture. Beat egg whites and fold in last.

Pour into greased 10 inch tube pan and let stand, covered with a cloth, overnight. Next day, bake 3 1/2 hours in 250 degree oven. Cool cake about 10 minutes in pan before removing onto wire rack to cool.