Ingredients
1 lb butter or shortening
2 c sugar
8 eggs
4 c flour
¾ tsp. salt
2 tsp salt
1 lb candied cherries
1 lb candied pineapple, cut
1 lb pecans
2 oz lemon extract
Directions
Prepare the pans by greasing and flouring them. Preheat the oven to **225°F**.
In a large bowl, cream together the butter and sugar. Add the eggs, two at a time, beating well after each addition until the mixture is light and fluffy.
Sift the dry ingredients together. Add them to the creamed mixture alternately with the lemon extract, stirring until well combined. Gently fold in the fruit and nuts.
Fill the prepared pans, leaving about **1 inch of space at the top**. Bake for at least **2 hours**, and possibly up to **3 hours**, placing a pan of water in the oven while the cakes bake.
Remove the cakes from the oven and let them stand for **10 to 15 minutes** to cool slightly. Slowly drizzle **½ to ¾ cup of orange juice** over each cake, allowing the juice to soak in completely.