6 lg. eggs
1/2 lb. real butter
1 1/24 c. white sugar
3/4 lb. candied cherries
1 lb. candied pineapple
1 1/2 c. cake flour
1/2 tsp. baking powder
4 c. broken pecans
1/2 oz. almond extract
1/2 oz. lemon extract

Cream butter well, add sugar gradually, creaming well until fluffy. Add eggs which have been beaten well; blend into mixture. Mix cut up fruit and nuts with small portion of flour. Sift remaining flour and baking powder together. Fold flour into eggs and butter mixture. Add flavorings and mix well. Fold in fruit and nuts. Pour into greased, paper lined tube pan or into small loaf pans. Place in cold oven and bake at 250 degrees (if loaf pan) for 2 1/2 hours; or for 3 hours (tube pan). Cool in pan. Keep well in canister for 2 months.