1 lb. butter
2 c. sugar
6 eggs
4 c. flour
1 1/2 oz. pure lemon extract
2 c. pecans
1/2 lb. candied cherries
1/2 lb. candied pineapple

Cream butter; add sugar a little at a time and mix well. Add egg yolks one at a time, beating well after each. Add lemon extract and 3 cups flour.

Combine candied fruit and pecans dredged in the other cup of flour. Add to other mixture; beat egg whites until stiff but not dry. Add to mixture.

Bake in tube pan or two bread loaf pans in slow oven 275-300 degrees for 2 hours. For best results, put a pan of water in the oven. Store same as fruit cake.