1 quart chopped pecans
1 pound candied cherries
1 pound candied pineapple
5 cups ll-purpose flour
1 pound butter
1 teaspoon baking soda
1/2 pound white raisins
2 ounces pure lemon extract
6 eggs, separated
3 cups granulated sugar
2 tablespoons water

Preheat oven to 250 degrees F. Grease well and flour a 4-quart tube pan.

Cream butter and sugar; add lemon extract and mix well.

Mix 2 cups flour with fruit and nuts. Add egg yolks to creamed mixture. Add remaining 3 cups flour and baking soda, diluted in water. Mix well. Add fruit mixture and blend well. Fold in stiffly beaten egg whites. Pour batter into prepared pan. Bake for 3 hours.