1 lb. butter
3 c. sugar
14 eggs
2 tsp. vanilla flavoring
2 tsp. lemon flavoring
2 tsp. almond flavoring
5 c. flour
2 tsp. baking powder
1 c. rum or fruit juice
2 1/2 lb. candied cherries
2 1/2 lb. candied pineapple
2 1/2 lb. shelled nuts

Cream butter; add sugar and cream well until light and puffy. Add eggs, one at a time, beating after each egg. Fold in flavorings. Sift flour and baking powder together, reserve 1 cup. Alternate flour and liquid into creamed mixture. Mix reserved flour with fruits and nuts; fold into creamed mixture. Line cake pans with brown paper or two thicknesses of waxed paper; grease well. Cake will rise about 1 inch. Bake at 250 degrees for about 4-5 hours. If loaf pans are used bake about 2 hours.