3/4 lb. candied cherries
4 c. shelled pecans
1/2 lb. butter
5 lg. eggs
1/2 oz. lemon extract
1 lb. candied pineapple
1 3/4 c. flour
1 c. granulated sugar
1/2 tsp. baking powder
1/2 oz. vanilla extract

Chop fruits and nuts into medium sized pieces. Dredge with small amount of the flour, approximately 2 tablespoons to 1/4 cup.

Cream butter and sugar until light and fluffy. Add well-beaten eggs and blend well. Stir in remaining flour and baking powder together; fold into egg and butter mixture.

Add vanilla and lemon extracts; mix well. Add fruits and nuts, blending thoroughly.

Grease a 10-inch tube pan. Line with heavy brown paper and grease again. Pour batter into prepared pan. Place in cold oven and bake at 250 degrees for 3 hours. Cool in pan on cake rack. Makes 5 pounds of cake.