1 lb. (3 c.) whole red candied cherries
3/4 lb. (2 1/4 c.) cubed candied pineapple
1/4 lb. (1 c.) quartered dried apricots
3/4 c. (3 c.) pecan pieces
1/2 c. sifted flour
1 tsp. salt
1 tsp. vanilla
1 tsp. lemon extract
1/3 c. milk
1 (17 oz.) pkg. white cake mix
2 eggs

Mix fruits, pecans and flour; set aside. Add combined salt, flavorings and milk to cake mix. Beat on medium speed 2 minutes. Blend in eggs, one at a time; beat 2 minutes. Mix into fruit mixture. Pour into 10" tube springform pan lined with greased brown paper. Bake in 275 degree oven for 2 1/2 hours. Cool 15 minutes; remove cake from pan and cool. Yield: 4 pounds.