5 lg. eggs
1/2 lb. butter
1 c. granulated sugar
1 3/4 c. all purpose flour
1/2 tsp. baking powder
3/4 lb. candied cherries
1 lb. candied pineapple
4 c. shelled pecans
1 oz. lemon extract
1 oz. vanilla extract

Chop nuts and fruit into medium pieces. Dredge with small amount of flour (about 1/4 cup).

Cream butter and sugar until light and fluffy. Add well beaten eggs and blend well. Sift remaining flour and baking powder together. Fold into eggs and butter mixture. Add vanilla and lemon extract; mix well. Add fruits and nuts, blending well.

Grease a 10 inch tube pan. Line with heavy brown paper and grease again. Pour batter into prepared pan. Place in cold oven. Bake at 250 degrees for 3 hours, cool in pan on cake rack. Makes 5 lbs. cake.

NOTE: Batter can be baked in 2 loaf pans for 1 to 2 hours, depending on size of pan. When cake springs back when touched lightly with fingertips cake is done.