Pecan-Fruit Cake - cooking recipe

Ingredients

1 lb. pure butter
1 lb. (2 1/2 c.) sugar
1/2 lb. green candied cherries
1/2 lb. red candied cherries
1/2 lb. yellow candied pineapple
4 c. flour
1 1/2 oz. pure lemon extract
6 eggs, separated
1 lb. pecans
1 lb. candied pineapple (green)

Preparation

Cream butter and sugar.
Add egg yolks, 2 cups flour and 1 teaspoon baking powder.
Add lemon extract; mix thoroughly.
Mix nuts and fruit in 2 cups flour.
Then add to preceeding mixture. Fold in stiffly beaten egg whites.
Cover with a cloth.
Let stand overnight at room temperature.
Pour into a greased Bundt cake pan.
(Make sure it is greased really heavy! I use oleo or spray really heavy with Pam.)
Bake at 275\u00b0 for 2 hours.
Let cool all day (at least 12 hours) before removing from pan.
Check cake after cooking 2 hours to see if inside is cooked.