2 c. sugar
6 eggs
2 tsp. vanilla
1 1/2 oz. lemon extract (3 tbsp.)
4 c. all-purpose flour (not self-rising)
1 tsp. salt
6 c. pecans, cut or broken coarsely
1 lb. candied cherries, quartered
1 lb. candied pineapple, cut up
1/2 c. extra flour to dredge fruits and nuts

Cream butter and sugar well. Add eggs, one at a time, beating batter each time. Add vanilla and lemon extract. Add flour and salt sifted together. Add fruits and nuts dredged in the extra flour. Lift batter into well greased, lined with waxed paper, and regreased tube pan (10 x 4 inch). Bake at 225 degrees for 3 hours with pan of water in oven on shelf below cake. Cool thoroughly before removing from pan and peeling off the waxed paper. Wrap in foil. Can refrigerate for 2 or 3 weeks. Freezes beautifully. Serve thinly sliced.

Note: When you buy your candied fruits, try for equal amounts of color in red, green, and yellow candied cherries and pineapple.