1 lb. butter
1 lb. brown sugar
1 lb. pecans
1/2 lb. glazed cherries
6 eggs, separated
4 c. flour
1 1/2 oz. lemon extract
1 tsp. baking powder
1/2 lb. pineapple

Cream butter; add sugar until foamy. Add egg yolks 1 at a time alternating with 2 cups of flour sifted with the baking powder. Add extract with stiffly beaten egg whites.

Dredge fruit with remaining flour; add to batter with pecans. Refrigerate overnight; bake in greased pan lined on bottom with brown paper. Use 2 loaf pans or 1 angel food pan. Bake 3 1/2 hour or more at 225 degrees.

Have a pan of water in bottom of oven. Remove; cool and wrap in brandy-soaked cloth, then foil. Can be frozen. Will last 6 months plus.