1 lb. butter
6 eggs
2 c. sugar
1 1/2 oz. lemon extract
4 c. flour
1/2 lb. candied cherries (red)
1/2 lb. candied pineapple
1/2 lb. candied green cherries
1 lb. white raisins
2 lbs. pecans
Apricot Brandy

Save some fruit and nuts to decorate top. Have all ingredients at room temperature. Mix flour, nuts and fruits and set aside. Cream butter until fluffy. Add eggs and cream well. Add sugar and extract. Add flour and fruit mixture.

Bake in a greased tube pan with removable bottom. Bake at 275 degrees for 2 to 2 1/2 hours. 1/2 hour before cake is done, decorate top with reserved fruit and nuts, pressing in slightly. Cake is done when edges of cake turn brown. Age for 4 weeks in apricot brandy. Serves: 10 to 12.