6 eggs
1 lb. butter
1 tsp. salt
1 tsp. baking powder
4 cups all-purpose flour, sifted
1 box white raisins
1 qt. jar pecans
2 cups white sugar less 2 tbsp.
1 cup red candied cherries
1 cup green candied cherries
1 cup candied pineapple
1-1/2 ozs. lemon extract

Pour lemon extract over pecans and let stand overnight. Cream sugar and butter. Add eggs one at a time, beating well after each addition. Add dry ingredients a little at a time, mixing well. Add fruit and raisins that have been dusted with about 1 Tbsp. flour.

Add pecans and stir with a spoon. Grease and line a tube pan with wax paper. Pour in batter.

Bake at 250°F for 2-1/2 to 3 hours.