1 pound butter 1 box brown sugar 6 eggs 4 cups all-purpose flour 2 ounces lemon extract 1/2 pound candied cherries 1/2 pound candied pineapple 1 quart pecans
Cream butter, sugar and eggs. Add flour alternately with lemon extract. Add fruit and nuts. Cover and let stand overnight in refrigerator. Bake at 275 degrees F to 300 degrees F until done. Let stand 2 days before eating.
