1 box brown sugar
1 lb. butter
6 egg yolks, beaten
2 c. flour
1 (2 oz.) bottle lemon extract
1 qt. chopped pecans
1 lb. candied pineapple (chopped)
1 lb. candied cherries (chopped)
2 c. flour
2 c. flour
6 egg whites

Cream sugar and butter until smooth. Add beaten egg yolks and mix well. Add flour (2 cups) to mixture and lemon extract. Coat pecans, pineapple and cherries with 2 cups flour and add to creamed mixture.

Fold in beaten egg whites. Cover, let stand overnight. Bake in greased tube pan at 250 degrees for 2 1/2 hours. Let stay in refrigerator overnight.