1 lb. butter
2 c. sugar
6 eggs
2 c. pecans
2 oz. pure lemon extract
1 tsp. salt
1 lb. white raisins (golden)
1/2 lb. red candied cherries
1/2 lb. green candied cherries
1/2 lb. red candied pineapple
1/2 lb. green candied pineapple
4 c. sifted flour

Pour hot water over raisins until they swell, then drain until all moisture is gone. Cream butter and sugar. Add eggs one at a time. Add salt, flour and lemon extract. Fold in raisins which have been sprinkled with sifted flour. Add pecans, cherries and pineapple.

Bake in a greased and floured stem pan for 2 1/2 hours at 275 degrees. You can divide the recipe and bake in two small loaf pans for 1 1/2 hours at 275 degrees or until done.