2 1/4 c. flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
1/2 c. vegetable oil
5 egg yolks, unbeaten
3/4 c. cold water
2 tsp. vanilla
2 tsp. grated lemon rind
1 c. egg whites
1/2 tsp. cream of tartar
1 c. candied cherries, finely chopped
1/2 c. pecans, finely chopped
1/2 c. citron, finely chopped

Preheat oven to 325 degrees. Blend flour, sugar, baking powder, salt, and cinnamon. Make a well and add vegetable oil, egg yolks, water, vanilla, and lemon rind. Beat with spoon until smooth. In large mixing bowl, beat egg whites and cream of tartar until stiff. Pour flour and egg yolk mixture over beaten egg whites; gently fold with rubber scraper just until blended. Pour into 10 inch tube pan. Sprinkle cherries, pecans, and citron over batter; gently fold in. Bake 55 minutes at 325 degrees; then bake 10 minutes at 350 degrees. Invert on pan's funnel. Hang until cold. Frost. Decorate with coconut and candied fruit.