1 lb. butter
1 lb. brown sugar
6 eggs, separated
4 c. flour
1 tsp. baking soda
2 oz. lemon extract
1 lb. pecans, chopped
1/2 lb. candied cherries, cut in half
1/2 lb. candied pineapple, cut in pieces

Cream butter and sugar and add egg yolks. Sift 2 cups flour and soda, alternating with lemon extract. Add fruits and nuts with remaining flour. Mix well. Beat egg whites stiff; add to above mixture. Cover bowl with damp cloth and refrigerate overnight. Grease 5 or 6 small loaf pans. Bake at 275 degrees about 2 hours.