1/2 c. butter
1 1/2 c. white sugar
7 eggs
1 tsp. each vanilla, lemon, almond and rum flavoring
2 1/2 c. flour
1 1/2 tsp. baking powder
1/2 c. fruit juice
1 1/4 lb. each candied cherries, candied pineapple and shelled nuts

Cream butter and sugar until light and fluffy. Add eggs one at a time and beat with each egg. Fold in flavorings. Sift flour and baking powder together; reserve 1 cup. Alternately flour and liquid into mixture. Mix the rest of the flour and fruit and nuts in with the creamed mixture. Line tube pan with brown paper or 2 thicknesses of waxed paper; grease well. Cake will rise about 1 inch. Bake in 250 degree oven for 2 to 3 hours. Insert toothpick to test for doneness.