Cake:

4 cups plain flour
1 lb. butter
1 doz eggs
3 cups sugar
1 tbsp vanilla flavoring
1 tbsp lemon flavoring
1 box white raisins
1 lb. shelled pecans
1 lb. English walnuts, before shelling
1/2 lb. each candied red and green cherries
1/2 lb. each candied red and green pineapple

You will need a very large bowl to mix everything together. Shell and chop nuts. Chop candied fruit coarsely. Put fruit, raisins, and nuts in large bowl and add about cup of flour and toss to coat fruit to keep from sticking together when mixing. Cream butter and sugar, add eggs one at a time alternating with flour and mixing well after each. Add flavorings. When all other ingredients are mixed well, add fruit and nut mixture a little at a time, stirring in between until all is mixed well together. Batter will make two 3-layer cakes. Pour in greased, floured pans and bake at 325°F for 40 minutes or until done. Cool. Cover each layer with the following filling and stack 3 layers. Wrap second cake in foil and freeze for later.

Filling:

1 large can coconut
1 large can pineapple
2 lemons (juice and a little rind)
2 oranges (Juice and a little rind)
1/2 lb. butter
3 cups sugar
1/2 cups boiling water
3 tbsp cornstarch

Cook all these ingredients on medium heat until it thickens. Spread on layers. Stack three layers for each cake.