5 lg. eggs
1/2 lb. butter
1 c. granulated sugar
1 3/4 c. all purpose flour
1/2 tsp. baking powder
3/4 lb. candied cherries
1 lb. candied pineapple
4 c. shelled pecans
1/2 oz. lemon extract
1/2 oz. vanilla extract

Chop nuts and fruit into medium sized pieces. Dredge with small amount of flour (1/4 cup). Cream butter and sugar until light and fluffy. Add well beaten eggs and blend well. Sift remaining flour and baking powder together; fold into egg and butter mixture. Add vanilla and lemon extracts; mix well. Add fruits and nuts, blending well. Grease 10" tube pan. Line with heavy brown paper and grease again. Pour batter into prepared pan. Place in cold oven and bake at 250 degrees for 3 hours. Cool in pan on cake rack. Makes a 5 pound cake or 2 loaf pans but bake only for 1 to 2 hours depending on size of pans.