1 lb. butter
3 c. sugar
1 (2 oz.) bottle lemon flavoring
1/2 lb. candied red cherries, halved
1/2 lb. candied diced pineapple
1 lb. white raisins
3 c. pecans
5 c. sifted flour
6 eggs, separated
1 tsp. baking soda
2 tbsp. water

Cream butter and sugar on medium high speed of electric mixer until light and fluffy. Add flavoring and continue beating. Dredge fruits and pecans in 2 cups of flour; set aside.

Beat egg yolks and add to creamed sugar mixture; blend thoroughly. Stir in dredged fruit and pecans. In a small bowl beat egg whites until stiff; fold into cake batter.

Pour into well-greased and floured tube pan. Bake 3 to 3 1/2 hours in a 250 degree oven. When cake has cooled, lay slices of apples on top, if desired, or wrap cake with a cloth which has been sprinkled with apple cider and store in an airtight container.