1 lb. butter
1 lb. light brown sugar
4 c. plain flour
1 tbsp. baking powder
6 eggs, separated
3 tbsp. lemon extract
1 tsp. salt
1 lb. or 1 qtsp. shelled pecans
1/2 lb. crystalized pineapple
1/2 lb. crystalized cherries

Chop pineapple, cherries and nuts. Cream butter and sugar. Sift flour and add salt and baking powder to 3 cups of the flour. Separate eggs. Beat yolks and add lemon extract. Add alternately the yolks and flour mixture to the butter and sugar. Continue beating (beginning and ending with flour). Flour fruits and nuts with the remaining 1 cup flour. Add to the batter. Mix well. Beat egg whites and fold into mixture. Pour batter into paper-lined tube pan. Let stand overnight.

Next morning, bake at 250°F for about 4 hours or until a toothpick stuck into the cake comes out clean.

Note: I also make a nut cake by this recipe and leave pineapple and cherries out. Double the amount of nuts.