1 lb. box brown sugar
1 lb. butter
6 egg yolks, beaten
4 c. all-purpose flour, divided
1 tsp. baking powder
2 oz. bottle lemon extract
4 c. chopped pecans
1/2 lb. candied pineapple, chopped
1/2 lb. candied cherries, chopped
6 egg whites, beaten

Cream together brown sugar and butter until smooth; add beaten egg yolks and mix well. Combine 2 cups flour and baking powder; add to creamed mixture. Add lemon extract. Coat pecans, pineapple and cherries with 2 cups flour. Add to creamed mixture. Fold in beaten egg whites, cover and let stand overnight. The next day, put mixture into a greased tube pan which has been lined with greased paper. Bake at 250 degrees for 2 1/2 hours or until tests done. Can also be baked in muffin tins with paper inserts. For muffins bake at 250 to 300 degrees for 20 minutes. Small amount of water in bottom of oven in a pan will help keep cake moist.