Lemon Christmas Cake - cooking recipe

Ingredients

1 lb. butter
6 eggs
2 c. self-rising flour
1 1/2 oz. lemon extract (this is correct amount)
1 qt. chopped pecans
1/2 lb. candied cherries (half red and half green)
1/2 lb. candied pineapple

Preparation

Cream butter, adding sugar a little at a time.
Add egg yolks, one at a time.
Add lemon extract and 3 cups of flour. Flour cherries and pineapple with remaining 3 cups of flour and mix with batter.
Beat egg whites until stiff (but not dry) and fold in.
Bake in tube pan (not Bundt pan) for 3 hours at 250\u00b0.