1 box brown sugar
1 lb. butter
6 egg yolks, beaten
1 tsp. baking powder
2 oz. hot lemon extract
1 qt. chopped pecans
1/2 lb. candied pineapple, chopped
1/2 lb. candied cherries
2 c. flour

Cream together sugar and butter until smooth, add beaten egg yolks and mix well. Combine 2 cups flour and baking powder and add to creamed mixture. Add lemon extract. Coat pecans and fruit with 2 cups and add to creamed mixture. Fold in beaten egg whites. Cover and let stand overnight. The next day, put mixture into greased pan and bake at 250 degrees for 2 1/2 hours.