5 lg. eggs, well beaten
1 c. sugar
1/2 lb. butter
1 1/3 c. flour - use 1/4 for fruit
1/2 tsp. baking powder
1 lb. candied pineapple, diced
1 lb. candied cherries
1 lb. nuts
1 tbsp. vanilla
1 tsp. lemon extract

Chop nuts and fruit into medium size pieces, dredge with small amount of flour.

Cream butter and sugar together until light and fluffy, add well beaten eggs using rotary beater and blend well.

Sift remaining flour and baking powder. Fold into egg and butter mixture. Add vanilla and lemon extract and mix well, then add fruit and nuts.

Pour into 10 inch tube pan that is greased and has a greased paper lining on bottom.

Place in a cold oven and bake at 250 degrees for 3 hours. Cool in pan on rack. Wrapped well in foil, cake can be kept 1 year in refrigerator, or after aging can be frozen. Very good.