1 lb. butter
4 c. Swansdown cake flour
2 c. sugar
1 lb. pecans
1/2 lb. candied cherries (red and green mixed)
1/2 lb. candied pineapple
1 sm. pkg. raisins
6 eggs
1 1/2 oz. bottle of lemon extract

Cream butter and sugar thoroughly. Add eggs one at a time, beating continuously. Then add lemon extract alternating with flour. Mix pecans, cherries, pineapple and raisins and flour them lightly. Then fold them into the batter. Divide into two greased and floured loaf pans. Bake for 1 hour and 40 minutes at 275 degrees or until lightly browned. (These can be wrapped in foil and frozen until ready to serve. Also, makes a nice gift.)