5 lg. eggs
1 c. sugar
1/2 tsp. baking powder
1 lb. glazed pineapples
1 lb. glazed cherries
1/2 oz. bottle pure vanilla
1/2 oz. bottle pure lemon
1 3/4 c. flour
4 c. shelled pecans
1/2 lb. butter

Cream butter. Add sugar gradually. Creaming well until fluffy. Add eggs, which have been beaten well with beater and blend into creamed mixture. Chop nuts and fruit. Mix with part of flour. Sift remaining flour and baking powder together.

Fold into egg and butter mixture. Add flavorings. Mix well. Then fold in fruit and nuts. Pour into greased paper lined tube pan or small loaf pans. Place in cold oven and bake at 250 degrees for 3 hours. Small loaf pans may be done in 2 1/2 hours. Cool in pans or cake rack.