3 1/2 c. sugar
1 lb. butter, room temp.
1 tsp. salt
10 eggs
4 c. flour
2 1/2 c. coconut (opt.)
1 1/2 tsp. lemon extract
2 1/2 c. broken pecans
2 1/2 c. English walnuts
1 lb. candied cherries (red or green)
1 lb. candied pineapple

Cream sugar, salt, and butter well. Add flavoring and eggs. Add eggs, 1 at a time, beating well after each egg. Add 3 cups of flour and mix well.

Mix 1 cup of flour with nuts, coconut and fruits in large pan. Stir batter into fruit mixture just enough to mix.

Line 2 tube pans with aluminum foil, divided batter between the 2 pans.

Place over rack close to bottom on oven, place shallow pan of water on rack, move next rack close to pan of water.

Bake 2 hours at 250 degrees without opening the oven door.

Cover cake with foil and bake 1 1/4 hours longer.

Cool in pans, remove and wrap in aluminum foil and store in refrigerator.