1 lb. pecan halves (4 c.)
1/2 lb. walnuts (2 c.)
3/4 lb. candied cherries (2 c.)
1/2 lb. diced pineapple (2 c.)
1 1/2 c. light raisins
1 c. sifted all purpose flour
1 1/2 c. butter
1 1/2 c. sugar
3 eggs
1 (1 oz.) bottle lemon extract (2 tbsp. + 1 tsp.)
2 c. sifted all purpose flour
3/4 tsp. baking powder
Light corn syrup, red cherries & green cherries

Combine pecans, walnuts, candied cherries, pineapple and raisins. Toss with 1 cup of sifted all purpose flour. Set aside.

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well. Stir in lemon extract. Sift flour and baking powder. Add flour and baking powder mixture in thirds to cream mixture. Mix well. Add batter to fruit mixture. Coat fruit well.

Pour into 10" tube pan. Cover tightly with foil. Place a pan of water on bottom rack. Bake at 300 degrees for 2 1/2 hours. Remove foil and bake 3 to 5 minutes or until top is slightly dry. Decorate top of cake with corn syrup and cherries.