1 1/2 c. sugar
2 sticks (1/2 lb.) butter
8 eggs
2 1/2 c. cake flour
2 tsp. baking powder
1/3 c. orange juice
1 tsp. vanilla extract
1 tsp. lemon extract
1 tsp. almond extract
6 c. chopped pecans
1 lb. candied cherries, chopped
1 lb. candied pineapple, chopped

Cream butter and sugar together. Beat in 1 egg at a time. Add flour, a cup at the time. Save 1/2 cup flour for later. Add remainder of ingredients except fruit and nuts. Beat well. Add 1/2 cup of reserved flour to chopped fruit in separate bowl and coat fruit well. Fold coated fruit and chopped nuts into batter and blend well. Bake in well greased and flour coated 10 inch tube pan. Bake in 250 degree oven for 1 1/2 to 2 hours.