5 lg. eggs
1/2 lb. butter
1 c. white sugar
1 3/4 c. flour
1/2 tsp. baking powder
3/4 lb. glazed cherries
1 lb. glazed pineapple
4 c. shelled pecans
3 1/2 tsp. pure vanilla
3 1/2 tsp. pure lemon extract

Cream butter and sugar until fluffy. Add well beaten eggs. Chop nuts and fruit mix with part of flour. Sift remaining flour and baking powder together and fold into egg and butter mixture. Add vanilla and lemon extract and mix well. Then add fruit and nuts. Pour into greased paper-lined tube pan. Place in cold oven and bake at 250 degrees for 3 hours. Cool in pan on cake rack.