1 1/2 c. butter, softened
1 1/2 c. sugar
1 tbsp. vanilla
1 tbsp. lemon extract
7 eggs, separated
3 c. flour
1 1/2 lbs. diced yellow, green & red candied pineapple (about 3 c.)
1 lb. red & green candied cherries (about 2 c.)
1/4 lb. diced candied citron (about 1/2 c.)
1/2 lb. golden raisins (about 1 1/2 c.)
3 c. pecans, chopped
1/2 c. flour
Additional candied fruit & nuts (opt.)
1/4 c. brandy
Additional brandy

Make a liner for a 10" tube pan by drawing a circle with an 18" diameter on a piece of brown paper. Cut out circle; set pan in center and draw around base of pan and inside tube. Fold circle into eighths, having drawn lines on the outside. Cut off tip of circle along inside line. Unfold; cut along folds to outside drawn line. From another piece of paper, cut another circle with a 10" diameter; grease and set aside. Place the 189" liner in pan; grease and set aside.

Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Stir in flavorings. Beat egg yolks; alternately add yolks and 3 cups flour to creamed mixture.

Combine candied pineapple, cherries, citron, raisins, and pecans in a bowl; dredge with 1/2 cup flour, stirring to coat well. Stir mixture into batter. Beat egg whites until stiff peaks form; fold into batter.

Spoon batter into prepared pan. Arrange additional fruit and nuts on top of batter, if desired. Cover pan with 10" brown paper circle, greased side down. Bake at 250 degrees for about 4 hours or until cake tests done. Remove from oven. Take off paper cover and slowly pour 1/2 cup brandy evenly over cake; cool completely on wire rack.

Remove cake from pan; peel paper off. Wrap cake in brandy soaked cheesecloth. Store in an air tight container with a whole apple in a cool place up to 3 weeks; pour a small amount of brandy over cake each week.