1 lb. butter
1 lb. light brown sugar
6 eggs
1 oz. lemon extract
4 c. all purpose flour, sifted
3 c. pecans, coarsely chopped
1/2 lb. candied red cherries
1/2 lb. candied pineapple

Cream butter and sugar. Add eggs one at a time; beat well. Add flavoring and 3 1/2 cups flour. Sift remaining flour over nuts and fruits and add to batter. Bake in 2 greased 9 x 5 x 3 inch loaf pans at 275 degrees for 1 hour 30 minutes. Yield: 2 loaf cakes.