1 lb. butter
1 lb. pecans
1 lb. brown sugar
1 lb. candied cherries
1 lb. candied pineapple
4 c. flour
6 eggs, separated
1 1/2 oz. lemon extract
1 tsp. baking powder

In a large bowl, cream butter and sugar. Add egg yolks, 2 cups of flour, baking powder and flavoring. In a separate bowl, mix the remaining flour with the fruit and nuts, to coat them and prevent them from settling to the bottom of the cake. Add this to the butter mixture. Beat and fold in egg whites last (do not use an electric mixer for this). Let stand overnight in a tube pan (IN THE REFRIGERATOR). Bake 3 to 3 1/2 hours in a 250 degree oven with a pan of water under the cake. (A tube pan and a loaf pan may be used for this recipe, then fill both to the same height, bake the loaf pan cake for 2 hours, the tube cake for 2 1/2 hours.)