4 cups shelled pecans

3/4 pounds candied cherries

1 pound candied pineapple

1/2 pound butter

1 cup granulated sugar

5 large eggs

1-3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 ounce vanilla extract

1/2 ounce lemon extract

Chop nuts and fruits into medium-size pieces; dredge with 1/4 cup of the flour.

Cream butter and sugar together until light and fluffy. Add well beaten eggs and blend well. Sift remaining flour and baking powder together; fold into egg and butter mixture. Add vanilla and lemon extracts; mix well; add fruits and nuts, blending in well. Grease a 10-inch tube pan. Line pan 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 cake.