1 lb. butter
1 lb. brown sugar
6 eggs, beat in one at a time
4 c. flour
1 oz. lemon extract
1/2 lb. candied cherries (red and green)
1/2 lb. candied pineapple
1 lb. pecans, chopped

Mix all above ingredients well. Save some flour to dredge fruit and nuts. Cook at 225 degrees to 250 degrees for 3 hours. Last 30 minutes if cake has not browned increase temperature and watch. This cake keeps well for weeks.