1 lb. butter butter
3 c. sugar
1 (2 oz.) bottle lemon extract
1/2 lb. (or more) real candied cherries, halved
1/2 lb. (or more) candied pineapple, cut up
1 lb. white raisins
3 c. pecans, can leave whole
5 c. flour
6 lg. eggs, separated
1 tsp. baking soda
2 tbsp. water

Cream butter and sugar on medium high speed of electric mixer until light and fluffy; add flavoring and continue beating. Dredge fruit and pecans in 2 cups of flour; set aside.

Beat egg yolks and add to creamed mixture. Dissolve soda in water. Add remaining 3 cups of flour and soda mixture to creamed mixture. Blend thoroughly. Stir in dredged fruit and pecans.

In a small bowl beat egg whites until stiff. Fold into cake batter, pour into well greased and floured tube pan. Bake 3-3 1/2 hours at 250 degree oven. When cool lay 2-3 apple slices on top if desired or wrap tightly in foil. Keeps well in refrigerator.