1 lb. butter, softened
2 c. sugar
6 eggs, separated
1 (15 oz.) pkg. golden raisins
1 c. diced pineapple, candied
1 1/2 c. diced candied red cherries
1 1/2 c. diced candied green cherries
1 c. flaked coconut
1 lb. pecans, chopped fine or ground
4 c. all-purpose flour
1 (20 oz.) bottle lemon extract
Honey
Additional candied red & green cherries, optional

Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Combine fruit, pecans and 1/2 cup flour; mix well. Add fruit mixture to creamed mixture. Stir to blend. Stir in remaining flour and lemon extract.

Beat egg whites until stiff. Fold into batter. Spoon batter into a well greased 10 inch tube pan. Bake at 300 degrees for 2 1/2-3 hours or until cake tester is done. Brush with honey 30 minutes before cake is done.