1 lb. butter
1 lb. white raisins
1 1/2 lbs. candied cherries (red and green)
2 c. sugar
1 lb. candied pineapple
1 lb. pecans
3 c. plain flour
6 eggs
2 oz. lemon extract

Cut cherries in half and pineapple into small pieces. Sift flour and mix over fruit and nuts.

Cream sugar and butter until fluffy. Add eggs one at a time. Bake 200 degrees for 2 1/2 - 3 hours. Put pan of water under cake while baking.

FRUIT GLAZE:

1/2 c. white corn syrup
1/4 c. pineapple juice

Combine and simmer 5 minutes. Pour over cake.