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

Cream sugar and butter. Add eggs one at a time beating well after each addition. Sift flour and baking powder together. Coat nuts and fruit with 1/2 cup flour. Add flour to egg and butter mixture. Add nuts and fruit. Bake in greased and floured tube pan 2 1/2 hours at 275 degrees until cake springs back when touched or toothpick comes out clean.