1 c. butter, softened (no substitute)
1 c. sugar
3 eggs, separated
2 tbsp. Lemon extract
1 1/2 c. all-purpose flour
1 1/4 c. golden raisins
1 1/4 c. red and green candied cherries, chopped
1 1/2 c. candied pineapple, chopped
2 c. pecan halves

In large bowl, cream butter, sugar, and egg yolks. Add lemon extract. Mix well. Gradually add flour. Fold in fruits and nuts. Beat egg whites until soft peaks form. Fold into cake batter and mix well. Spoon into greased 10 inch tub pan or 2 loaf pans.

Bake at 200°F for 1 1/2 hours. Increase heat to 250°F and bake 1 hour. Increase heat to 300°F and bake 30 minutes. Remove from oven. Cool completely in pan. Store in aluminum foil. May be frozen.