1 lb. softened butter (for richest flavor)
6 eggs, yolks and whites separated
1 1/2 oz. lemon extract
1/2 lb. candied pineapple
1 lb. candied cherries, red and green
3 c. sugar
4 c. unbleached flour
1 qt. chopped pecans

Preheat oven to 325 degrees. Line two medium size loaf pans with trimmed brown craft paper. Cream butter and sugar until fluffy. Add egg yolks one at a time, beating well. Add flour and lemon extract, by hand as this will be thick and heavy.

Beat egg whites until stiff. Add fruit, mixing well, then add egg whites. Mix by hand thoroughly. Fill loaf pans 3/4 full or more. Bake first 30 minutes at 325 degrees, then at 300 degrees an additional hour or until done.

Check doneness with skewer in center that comes out without undone batter on it.

Store, tightly wrapped with metal foil in freezer. Great for the holidays and parties. May be baked in smaller sizes for house gifts, etc.