1 cup (2 sticks) butter
1 cup sugar
5 eggs
1 3/4 cups self-rising flour
1 lb. candied cherries
1 lb. candied pineapple
4 cups broken pecans
1 tbsp. lemon extract
1 tbsp. vanilla extract

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beaten well after each addition. Sift flour. Combine in a large bowl fruit and pecans. Thoroughly blend sifted flour with fruit and nuts. Add sugar mixture and extracts, mix thoroughly and spoon into a tube pan that has been greased well. Place into a cold oven and bake for 2 1/2 hours at 250°F.