1 box brown sugar
1 lb. butter
6 egg yolks, beaten
4 c. flour
1 tsp. baking powder
2 oz. bottle lemon extract
1 qt. chopped pecans
1/2 lb. candied pineapple, chopped
1/2 lb. candied cherries, chopped
6 egg whites, beaten

Cream butter and butter until smooth. Add beaten egg yolks; mix well. Combine 2 cups flour and baking powder. Add to creamed mixture. Add lemon extract. Coat pecans, pineapple and cherries with 2 cups flour. Add to creamed mixture. Cover and let stand overnight. The next day pour mixture into greased tube pan. Bake at 250 degrees for 2 1/2 hours.