In large mixing bowl combine pecans walnuts cherries pineapple and raisins Toss with the 1 cup flour set aside Cream together butter or margarine and sugar until light and fluffy Add eggs one at a time beating well after each addition Stir in lemon extract Sift together the 2 cups flour and the baking powder Add in thirds to the creamed mixture mix well Add batter to fruit mixing well to coat all fruits and nuts Transfer batter to a well-greased 10-inch tube pan covering tightly with foil Place a pan of hot water on bottom oven rack Bake cake on shelf above water in slow oven 300 for 2 12 hours Remove foil bake 3 to 5 minutes or until top is slightly dry Remove cake from pan when cooled thoroughly Store in tightly covered container
