1 lb. light brown sugar
1 lb. real butter
6 egg yolks, beaten
2 c. all-purpose flour
1 tbsp. baking powder (stir good)
1 lb. pecans
1/2 lb. red cherries (candied)
1/2 lb. green cherries (candied)
1/2 lb. pineapple (candied)
1 1/2 oz. lemon extract
1 1/2 oz. orange juice
6 egg whites

Cream together light brown sugar and butter. Add beaten egg yolks, flour, baking powder, pecans, red cherries, green cherries and pineapple. Mix all together, then add lemon extract and orange juice. (Keep stirring.) Beat the 6 egg whites until foamy. Fold in last; stir real good.

Bake in angel food pan; flour and grease cake pan. Put batter in pan and let set overnight.

Bake at 250°F for 3 1/2 hours over a pan of water.