1 lb. butter
2 1/2 c. sugar
6 eggs
3 oz. lemon extract (or a little less)
3 1/2 c. plain flour
2 tsp. baking powder
1/2 tsp. salt
1 lb. candied cherries (red)
1 lb. candied pineapple
3/4 c. golden raisins
4 c. pecans
1/2 c. all purpose flour

Chop fruit and nuts in large bowl. Slice cherries in half. Add 1/2 cup flour. Mix well. Cover and let set overnight.

Cream butter and sugar well. Add eggs one at a time, beating well after each. Add lemon extract. Mix well. Sift 3 1/2 cups flour together with salt and baking powder. Gradually add to creamed mixture, mixing well after each addition. Fold in floured fruits and nuts. Bake in greased and floured tube pan at 275 degrees for 2 hours and 15 minutes or until done. Put pie pan full of water in bottom of oven while cooking.