2 c. sugar
1 lb. butter
8 eggs
1 (2 oz.) bottle lemon extract
4 c. flour
2 tsp. baking powder
1 lb. pecans
1 lb. candied cherries
1 lb. candied pineapple

Mix sugar and butter together. Add eggs one at a time, mixing after each addition. Add lemon extract, 2 cups flour with baking powder sifted in flour. Cut fruit and dredge with 2 cups of flour. Add dredged fruit and nuts to batter.

Bake in ungreased tube pan 2 1/2 to 3 hours at 275 degrees F. Put pan of water under cake while baking on lower rack. Keeps cake moist while baking.