Ingredients
1 (8 ounce) container candied cherries, halved
8 ounces chopped candied pineapple
1 cup chopped pecans
4 cups all-purpose flour, divided
1 1/2 cups butter (no substitutes), softened
2 1/4 cups packed brown sugar
6 eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 teaspoons baking powder
GLAZE:
1 cup confectioners’ sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
Directions
In a bowl, toss the cherries, pineapple and pecans with 1/2 cup flour; set aside. In a mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine baking powder and remaining flour; add to creamed mixture. Beat on low speed until well mixed. Fold in cherry mixture until moistened. Pour into a greased and floured 10-in. fluted tube pan.
Bake at 300 degrees F for 2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cooled cake.
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