1/2 lb. butter
1 1/4 c. brown sugar
3 eggs, beat yolks and whites separate
2 c. flour
2 c. pecans, chopped
8 oz. candied pineapple
8 oz. candied cherries
1/4 c. sweet milk
1/8 tsp. salt
1/2 tsp. baking powder (heaping)
1/2 oz. bottle Adams lemon extract

Cream butter and sugar; add egg yolks. Add dry ingredients alternately with liquids. Add Adams Lemon and then fold in egg whites. Cook at 300 degrees in a greased stem pan about 1 hour. Do not cook too dry. This cake will keep for weeks. If desired, pineapple and cherries may be omitted.