1 lb. box brown sugar
1 lb.butter
6 egg yolks, beaten
2 c. all purpose flour
1 tsp. baking powder
1 (2 oz.) bottle lemon extract
1/2 lb. candied cherries and 1/2 lb. candied pineapple
2 c. all purpose flour
6 egg whites, beaten
1 qt. shelled pecans (chopped)

Cream together sugar and butter until smooth. Add beaten egg yolks and mix well. Combine 2 cups flour, baking powder, add to creamed mixture, add extract. Coat pecans, pineapple and cherries with remaining 2 cups flour and add to creamed mixture. Fold in beaten egg whites. Cover and let stand overnight in refrigerator, next day put in greased and floured tube pan. Bake 2 1/2 hours at 250 degrees.