4 cups shelled and halved pecans
1 pound each red and green Candied cherries
1 pound Candied pineapple
1 3/4 cups self rising flour
2 sticks butter, softened
1 cup granulated sugar
1/4 cup light brown sugar
5 extra large eggs
1 teaspoon pure vanilla extract
1 teaspoon lemon extract
1 teaspoon butter extract
1 teaspoon rum extract
1 teaspoon almond extract
Place pecans and cut up fruit in a bowl, dredge with 1/4 cup flour, and set aside.
Cream butter and sugar together until light and fluffy. Add well beaten eggs, and blend well. Add in rest of flour to the egg and butter mixtur, and fold in. Add in extracts and nut mixture. Fold to combine all ingredients together.
Spray a Bundt pan with Baker’s Joy. Pour cake batter into Bundt pand. Place into a cold oven. Set oven to 250 degrees and bake for 2 hours. Then remove from oven and cool completely. Wrap in aluminum foil to store.
Tip….I have a tin can that I place my cake in, foil and all. It stays so fresh.