1/2 lb. candied cherries
1/2 lb. candied pineapple
1 lb. pecans
1 lb. butter
1 lb. brown sugar
6 egg yolks, beaten
6 egg whites, beaten
2 c. flour
1 tsp. baking powder
1 tsp. lemon extract

Dredge fruits and nuts in 2 more cups flour. Cream sugar and butter. Add egg yolks, then 2 cups flour, baking powder and lemon extract. Add coated fruits and nuts to mixture. Fold in egg whites. Cover and let stand overnight. Put mixture in 10 inch greased and floured pan and bake at 250 degrees for 3 hours. May take longer depending on oven.