5 lg. eggs
1/2 lb. butter
1 c. white sugar
1 3/4 c. flour
1/2 tsp. baking powder
1 lb. glace pineapples
1 lb. glace red cherries
4 c. shelled pecans
1 tbsp. pure vanilla
1 tbsp. lemon extract or juice

Cream butter and sugar until fluffy. Add beaten eggs and blend. Chop nuts and fruit, and mix with some of the flour to coat well. Sift remaining flour and baking powder together. Fold into egg and butter mixture. Add flavorings, mix, add fruit and nuts, mixing well. Pour into 3 greased and waxed paper lined small loaf pans. Bake at 250 degrees for about 1 1/2 hours. Cool in pan on a cake rack. In the following weeks, drizzle with brandy two or three times so that cake will be moist. Store in cool place. Make right after Thanksgiving; by Christmas it will be ready for serving.