1 3/4 sticks butter
2 c. sugar
6 eggs, separated
2 c. flour
2 oz. lemon extract
1 lb. pecans, chopped
1/2 lb. white or golden raisins
1/4 lb. candied cherries
1/4 lb. candied pineapple, chopped slightly

Plump raisins by placing in sieve and scalding in hot water. Pour on dish towel and fold over to steep. Cream butter and sugar, add egg yolks, one at a time, beating well between each addition. Add lemon extract and gradually add flour by teaspoons. Add nuts and fruit. Fold in slightly beaten egg whites.

Pour into 2 greased loaf pans lined on bottom with brown paper; or use an angel food cake pan. Bake in a 250 degree oven 2 1/2 hours. Cool, wrap in foil and store in refrigerator indefinitely. The longer it is kept, the better it tastes.