1 lb. citron
2 lb. pineapple
2 lb. cherries
1/4 lb. lemon peel
1/4 lb. orange peel
2 1/2 lb. pecans
1 1/2 lb. sifted flour
1 lb. butter
1 1/2 lb. sugar
18 eggs
2 tsp. baking powder
1 tsp. each: vanilla, almond and lemon extract

Cut fruits and nuts in small pieces. Dredge in part of flour. Cream butter and sugar until light and fluffy. Add eggs, one at a time. Beat batter well after each addition. Sift remaining flour and baking powder together. Add flavorings to creamed butter mixture; fold dry ingredients into mixture. Add fruits and nuts. Blend well.

Bake slowly (275°F) in greased papered pans, about 4 hours.

Makes 12 to 14 pounds.