1 lb. butter
2 1/3 c. white sugar
6 eggs
3 oz. lemon extract
4 c. sifted flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 c. candied cherries
1 c. candied pineapple
1 c. white raisins
4 c. broken pecans
1 c. flour

Preheat oven to 300 degrees. Grease 3 loaf pans and line the bottoms with heavily greased brown paper. Mix candied fruits, raisins, and nuts with one cup flour to coat, discarding any remaining flour; set aside.

Cream butter and sugar; add eggs one at a time and beat well. Add extract, blending completely. Sift dry ingredients together and add slowly to creamed mixture. Stir in floured fruits and nuts.

Spoon into prepared pans. Bake for 1 1/2 to 2 hours, until toothpick inserted in center comes out clean and cakes are very set and tops are tan. (This recipe can also be baked in a tube pan for 2 1/2 to 3 hours.)