1 lb. butter
2 1/2 c. sugar
6 eggs
1 (2 oz.) bottle lemon extract
4 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 lb. candied cherries
1/4 lb. candied pineapple
1/4 lb. white raisins
4 c. chopped pecans

Preheat oven to 325 degrees. In a large mixing bowl, cream butter and sugar. Add eggs and then lemon extract. Mix well. Sift three times the flour, baking powder and salt. Add to creamed mixture gradually. Fold in fruit and pecans. Bake in a greased and floured angel food cake pan for 1 to 1 1/2 hours, or until the cake tester inserted in middle comes out clean. Let cool completely before slicing. Makes 16 to 20 servings.