1 lb. butter
1 lb. brown sugar (2 c.)
1 lb. flour (4 c.)
1 lb. . pecans
1/2 lb. candied pineapple
1/2 lb. candied cherries
1 tsp. baking powder
6 eggs
2 oz. lemon extract

Cream butter; add sugar and cream. Add eggs, one at a time, beating after each. Mix baking powder with flour one cup at a time. Mix the other cup of flour with nuts and fruit. Fold the mixture in and add the lemon extract. Mix well; pour in tube pan and let set overnight in refrigerator. Cook in slow oven at 250°F for 3 hours.