1/2 lb. cherries, candied
1/2 lb. pineapple, candied
1 lb. pecans
1 lb. butter
1 lb. brown sugar
6 egg yolks, beaten
6 egg whites, beaten
2 c. flour
1 tsp. baking powder
1 tbsp. lemon extract (use less if desired)

Dredge fruits and nuts in 2 more cups flour.

Cream sugar and butter. Add egg yolks, then 2 cups flour and baking powder and lemon extract. Add coated fruits, etc. to mixture. Fold in egg whites. Cover and let stand overnight. Put mixture into greased pan and bake 250 degrees for 2 hours.