1 lb. butter
6 eggs
1 box brown sugar
4 c. plain or cake flour
2 oz. lemon extract
1/2 lb. candied cherries
1/2 lb. candied pineapple
1 qt. pecans

Cream sugar, butter, and egg yolks. Add 2 cups of flour. Coat fruit and nuts in other 2 cups of flour. Add to batter. Beat egg whites until stiff, fold in cake batter. Set aside overnight or put in refrigerator. Bake 1 1/2 hours at 325 degrees. Bake in loaf pans.