1/2 lb. butter
1 1/2 c. sugar
3 separated eggs
1 oz. lemon extract
1/8 tsp. salt
3 c. raisins
1/4 lb. candied cherries
1/4 lb. canned pineapple
1/2 tsp. baking soda dissolved in 1/8 c. warm water
1 1/2 qt. chopped pecans
2 tbsp. rum flavoring

Cream butter and gradually add sugar. Mix well and then add beaten egg yolks to sugar mixture. Take 1 cup of flour and roll fruit in it. Add rest of flour and salt to the sugar mixture, alternating with the lemon and rum extract and soda dissolved in warm water. Mix well and add fruit and pecans.

Mix, FOLD IN STIFFLY BEATEN EGG WHITES. Pour into a greased and floured angel food cake pan. Fill pan as full as you like for it does not rise much.

Bake at 325 degrees for 3 hours. Place a pan of water under the rack that the cake is on and this makes a moister cake.