5 lg. eggs
1/2 lb. butter
1 c. granulated sugar
1 3/4 c. self-rising flour
3/4 lb. candied cherries
1 lb. candied pineapple
4 c. shelled, chopped pecans
1/2 oz. lemon extract
1/2 oz. vanilla extract

Chop nut and fruits into medium size pieces. Dredge with small amount of flour. Cream until butter and sugar are light and fluffy. Add well beaten eggs and blend well. Sift remaining flour; fold into egg and butter mixture. Add extracts. Mix well. Add fruits and nuts, blending well. Prepare 10 inch tube pan. Pour into pan. Start with cold oven. Bake on 250 degrees for 3 hours. Cool before removing from pan.