1 box light brown sugar
1 lb. butter
6 egg yolks, beaten
2 c. flour
1 tsp. baking powder
2 oz. bottle lemon extract
1 qt. chopped pecans
1/2 lb. candied cherries
1/2 lb. candied pineapple
2 c. flour
6 egg whites, beaten

Cream together sugar and butter until smooth; add egg yolks and mix well. Combine 2 cups flour and baking powder; add lemon extract. Coat nuts and fruits with remaining 2 cups flour and add to preceding mixture. Fold in beaten egg whites. Cover and let stand overnight. The next day, put mixture in greased and floured tube pan. Bake for 1 1/2 hours at 250 degrees. Cool in pan 15 minutes. Remove from pan and wrap tightly to ripen.