1 lb. pecan halves (4 c.)
1/2 lb. walnut halves (2 c.)
3/4 lb. whole candied cherries (2 c.)
1/2 lb. diced candied pineapple (2 c.)
1 1/2 c. white raisins
1 1/2 c. butter
1 1/2 c. sugar
3 eggs
2 1/2 tbsp. lemon extract
3 c. flour
Light corn syrup
Red and green candied cherries (for garnish)

In large mixing bowl, combine pecans, walnuts, 3/4 pound cherries, pineapple, raisins, and 1 cup flour, then toss and set aside. Blend butter and sugar until light and fluffy. Add eggs, one at a time, beat well after each egg is added. Stir in lemon extract. Add remaining 2 cups of flour in thirds to the mixture, blending well. Add batter to fruit and nuts. Pour in well greased pan. Cover tightly with foil. Place a pan of hot water on bottom over rack. Bake cake on rack above water at 300 degrees for 2 1/2 hours. Remove foil, bake 3-5 minutes until top is slightly dry. Let cool thoroughly and remove cake from pan. Brush with light corn syrup and garnish with red and green candied cherries shaped like poinsettias. Store in lightly covered container.