1 lb. pecan halves (4 c.)
1/2 lb. walnut halves (2 c.)
3/4 lb. whole candied cherries (2 c.)
1 1/2 c. light raisins
1 c. sifted all-purpose flour
1/2 lb. green diced candied pineapple (2 c.)
1 1/2 c. butter
1 1/2 c. sugar
3 eggs
1 (1 oz.) bottle lemon extract
2 c. sifted all-purpose flour
3/4 tsp. baking powder

In a large mixing bowl (Ann used Dutch pan), combine pecans, walnuts, cherries, pineapple and raisins. Toss with 1 cup of flour and set aside.

Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in lemon extract.

Sift together the 2 cups of flour and the baking powder. Add in thirds to the creamed mixture and mix well. Add batter to fruit and nuts covering and mixing all together.

Transfer to a well greased 10 inch tube pan. Cover with foil. Place a pan of hot water on bottom rack. Bake on shelf above water in a slow oven (300 degrees) for 2 1/2 hours. Remove foil and bake 3 to 5 minutes or until top is slightly dry. Remove cake from pan when cooled through.

May pour 1 ounce of rum or brandy flavoring over cooled cake. Store in tightly covered container.