1 lb. pecan halves (4 c.)
2 c. walnut halves (1/2 lb.)
3/4 lb. candied cherries (2 c.)
1/2 lb. candied pineapple, diced (2 c.)
1 1/2 c. light raisins
1 c. all-purpose flour, sifted
1 1/2 c. butter
1 1/2 c. sugar
3 eggs
1 (1 oz.) bottle lemon extract
2 c. sifted all-purpose flour
3/4 tsp. baking powder
light corn syrup
red and green candied cherries

In a large mixing bowl, combine pecans, walnuts, the 3/4 pound of cherries, pineapple and raisins. Toss with 1 cup flour; set aside.

Cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in lemon extract. Sift together 2 cups flour and the baking powder. Add in thirds to the creamed mixture; mix well. Add batter to fruit, mixing well to coat all fruit and nuts. Transfer batter to a well-greased 10-inch tube pan. Cover tightly with foil. Place a pan of hot water on bottom oven rack.

Bake cake on shelf above water in slow oven (300°F) for 2 1/2 hours. Remove foil; bake 3 to 5 minutes or until top is slightly dry. Remove cake from pan when cooled thoroughly. Store in tightly covered container. Before serving, brush with corn syrup. Garnish with candied cherries.