1 lb. butter
2 c. sugar
6 eggs, separated
4 c. flour
2 tsp. baking powder
4 c. chopped pecans
1 lb. candied cherries
1 lb. candied pineapple
2 oz. pure lemon extract

Cream butter and sugar. Reserve 1/2 cup flour to dredge fruit in. Add egg yolks one at a time alternately with flour and baking powder. Add lemon extract. Fold in stiffly beaten egg whites, then fruit and nuts.

Bake in a large angel food cake pan at 275 degrees over a pan of water for 2 hours or until done when tested with a toothpick.