1 3/4 c. self rising flour
1 1/2 c. butter, softened
1 tbsp. lemon extract
4 c. pecans halves (1 lb.)
1 1/2 c. candied cherries, whole or cut up (3/4 lb.)
1 c. sugar
1 tbsp. vanilla
5 fresh eggs
2 c. candied pineapple, cut up (1 lb.)

Heat oven to 300 degrees. Generously grease (not oil) and lightly flour 10 inch tube pan. In large bowl, blend all ingredients except nuts and fruit at low speed until moistened. Beat 2 minutes at medium speed. Stir in nuts and fruit. Spoon batter into prepared pan. Bake at 300 degrees for 1 1/2 to 2 hours or until toothpick inserted in center comes out clean. Cool; remove from pan. Wrap tightly in plastic wrap or foil and refrigerate up to 6 months.