1 lb. butter
2 1/3 c. sugar
6 eggs
3 oz. lemon extract
4 c. sifted flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 lb. candied cherries
1 lb. candied pineapple (red, green, yellow)
1 box raisins, white or dark
4 c. shelled pecans (walnuts, too)
2 c. coconut angel flake

Sift flour, baking powder and salt together. Set aside. Cop and mix fruit, nuts, coconut and raisins. In separate pan add 1/2 cup plain flour to fruits and mix thoroughly. Set aside.

In large bowl or pan mix butter, sugar, eggs, beat with mixer (electric) until fluffy. Add lemon extract and beat again. Add fruit and nuts and mix thoroughly with wooden spoon. Add dry ingredients and mix and mix and mix!

Spoon into large 10 inch tube pan or two loaf pans, greased and floured. Bake at 275 to 300 degrees for 2 1/2 to 3 hours in tube pan 2 to 2 1/2 hours in loaf pans. Let cool 20 minutes (15 loaf pans). Remove carefully. Cool thoroughly. Maybe wrapped tightly and kept in freezer for 60 to 90 days or decorated and eaten after 24 hours.

Pans may be filled to 1/2 to 1/4 inch of top of pan. May add citron (candied) and candied chopped dates if you wish. Add only 1/4 lb. of each.