5 lg. eggs
1/2 lb. (225 gm) butter, softened
1 c. (250 ml) sugar
1 3/4 c. (425 ml) flour
1/2 tsp. (2 ml) baking powder
3/4 lb. (360 gm) candied cherries
1 lb. (450 gm) candied pineapple
3 c. (750 ml) chopped pecans
1/2 oz. (15 ml) each lemon extract and vanilla

Chop fruit and nuts. Toss with 1/4 cup (50 ml) flour. In large bowl, beat butter and sugar. Add eggs, one at a time, beating continuously. Add dry ingredients. Add lemon extract and vanilla. Fold in fruits and nuts. Grease and paper line a 10 inch (25 cm) tube pan or 2 loaf pans. Put mixture into the 10 inch tube pan or 2 loaf pans. Bake at 250 F (120 C) degrees for 2 hours for loaf pans or 3 hours for tube pan.