1/4 c. soft butter
1/2 c. sugar
1 egg
1/4 tsp. lemon extract
1 (8 1/2 oz.) can crushed pineapple
1/4 c. nuts (chopped)
2 1/2 c. sifted flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 c. finely chopped dates
1/4 c. water
1/4 c. maraschino cherries (well drained)

Cream butter and sugar; add egg and lemon extract. Drain pineapple, reserving liquid. Add crushed pineapple and nuts to creamed mixture. Add soda and mix well. Add dates, cherries and pineapple juice. Mix well. Sift dry ingredients. Stir dry ingredients into liquid mix until thoroughly blended.

Pour into a greased 9x5x3 inch loaf pan. Bake in moderate oven at 375 degrees, about 55 minutes. Cool in pan 10 minutes. Remove from pan and cool completely. Tastes like a mellow fruitcake--improves after standing overnight. Freezes well.