1 lb. butter
2 1/3 c. sugar
6 eggs
3 oz. lemon extract
4 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 lb. chopped candied cherries
1/2 lb. chopped candied pineapple
1/2 lb. white raisins
1 lb. shelled, broken pecans

Cream butter and sugar. Add eggs, and heat well. Add lemon extract and blend. Sift dry ingredients together and add to creamed mixture. Stir in fruit and nuts. Spoon into 1 3/4 ounce souffle cups (nut cups), filling 2/3 full. Place on cookie sheets. Bake for 30 to 35 minutes at 325 degrees. Makes 7 to 8 dozen.