Holiday Delight Fruitcake 1 quart chopped pecans 1 pound candied cherries 1 pound candied pineapple 5 cups ll-purpose flour 1 pound butter 1 teaspoon baking soda 1/2 pound white raisins 2 ounces pure lemon extract 6 eggs, separated 3 cups granulated sugar 2 tablespoons water Preheat oven to 250 degrees F. Grease well and flour a 4-quart tube pan. Cream butter and sugar; add lemon extract and mix well. Mix 2 cups flour with fruit and nuts. Add egg yolks to creamed mixture. Add remaining 3 cups flour and baking soda, diluted in water. Mix well. Add fruit mixture and blend well. Fold in stiffly beaten egg whites. Pour batter into prepared pan. Bake for 3 hours.