1/2 lb. butter
1 c. sugar
5 eggs, beaten
4 c. pecans, broken
1 c. yellow candies (pineapple)
3/4 c. flour
1/2 tsp. baking powder
2 tbsp. lemon extract
2 tbsp. vanilla
3/4 lb. candied red cherries

Cream butter with sugar; add well-beaten eggs. Cut up pineapple and break pecans. Dredge pineapple, nuts, and candied cherries in flour (the amount of flour is exact). Combine remaining flour (from dredging) with baking powder. Add to creamed mixture with lemon extract and vanilla.

Bake in well-greased and floured angel food pan 30 minutes at 300 degrees. Reduce temperature to 250 degrees and continue cooking 2 1/4 hours. When cake has cooled, place in a tin with tight fitting cover.

In center of cake place a small glass. Fill with rum. Allow cake to absorb. Refill glass as necessary. Age approximately 10 days. Cut in very thin slices with extremely sharp knife.