1 lb. butter
1 c. white sugar
1 c. brown sugar
6 eggs
2 tbsp. freshly squeezed lemon juice
4 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt or to taste
1 lb. pecan halves
1/2 lb. candied pineapple pcs., green
1/2 lb. candied whole cherries
1 lb. golden raisins
1 tbsp. vanilla extract

Cream butter and sugar. Add eggs one at a time beating well after each. Add lemon juice and vanilla. Mix together 3 cups flour, baking powder and salt. Toss nuts with one cup flour. Add this and flour mixture to egg mixture. Add fruit and stir. Grease and line with wax paper a 9 inch tube pan.

Fill and bake in a 275 degree oven for 2 1/2 hours. (Place pan of water in oven for moisture.) For a special treat, some of the cake may be thinly sliced, placed in a plastic container with a lid, sprinkled with rum and kept in the refrigerator. Remainder may be stored in the freezer. Wrap tightly in foil.