1 c. butter
1 c. sugar
5 eggs
1 1/2 c. flour
1/2 tsp. baking powder
1 tbsp. vanilla
1 tbsp. lemon extract
4 c. chopped pecans
1 lb. candied pineapple
3/4 lb. candied cherries
1/4 c. flour

Cream butter and sugar until light and fluffy. Beat in eggs, one at a time, blending well after each addition. Sift the 1 1/2 cups flour with baking powder. Fold into egg mixture. Blend in vanilla and lemon extracts.

Dredge pecans and fruits in the 1/4 cup flour, then blend into batter. Pour into greased 10 inch tube pan. Place in cold oven. Turn to 250 degrees. Bake 3 hours. Cool. Makes a 5 pound cake.