1 lb. butter
2-1/2 c. sugar
4 c. Swans Down Cake Flour
1/2 tsp. salt
1/4 lb. crushed candied pineapple
1 lb. chopped pecans (4 c.)
6 eggs
3 oz. bottle lemon extract
1-1/2 tsp. baking powder
1/2 lb. candied cherries
1/4 lb. white raisins

Cream butter and sugar. Add eggs. Beat well. Add flavoring. Sift dry ingredients and add to creamed mixture. Add fruit and nuts.

Bake in tube pan at 300°F for 1-1/2 to 2 hours.