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Ingredients
1/2 t. salt
2 t. baking soda
3 1/2 c. flour
1 oz. lemon extract (2 T.)
1 lb. candied pineapple, cut fine
1 lb. melted butter
1/2 c. flour
2 c. sugar 6 large eggs
1 lb. chopped pecans
1 lb. chopped candied cherries
Directions
Put candied cherries, candied pinepple and chopped pecans in large mixing bowl. Add 1/2 cup flour and toss well, coating the fruit. Set aside.
Place melted butter in large mixing bowl, add sugar and mix. Add eggs 2 at a time and beat well after each addition. Add lemon and blend. Sift or stir dry ingredients together and add first half and beat; add other half and beat well. Pour batter over fruit and nuts and mix by hand. Bake in 3 loaf pans that have been lined with wax paper for 2-2 1/2 hours at 250?. Cool in pan about 10 minutes then remove and place on cooling racks. When cool remove wax paper and wrap in plastic wrap. Chill and slice before serving. If desired, top of cakes can be garnished with halves of cherries and pecans about half way through baking. Cake can also be baked in a tube pan, but a small amount of batter will be left over - about enough for a small loaf.
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