1 lb. butter
1 lb. flour
1 lb. sugar
1 lb. white raisins
1 lb. pecans
1 lb. candied cherries
1 lb. candied pineapple
1 tsp. baking powder
6 eggs, beaten separately
1 oz. vanilla extract
1 oz. lemon extract

Cream butter and sugar, then add beaten egg yolks. Chop fruit and nuts (but save enough to decorate the top). Put baking powder in with flour and alternate fruit, flour and nuts. Just before you fold in egg whites, add the extracts.

Line angel food cake pan with foil paper. Bake 3 hours at 275 degrees.

Decorate the top with fruit and nuts 1/2 hour before you remove cake from oven.