Recipe - Pineapple Cherry Cake

1 cup Butter
1 cup White sugar
3 cup Flour (saving 1 cup to flour
fruit)
One half teaspoon Lemon extract
1 teaspoon Vanilla
1 teaspoon Baking powder
4 Eggs separated
1 20 ounce can crushed pineapple
with juice
One half pound Slivered almonds
1 pound Red cherries
1 One half pound Sultanas
One half pound Mixed peel (optional)

Cream butter and sugar, add lemon extract, vanilla and egg yolks. Beat till
fluffy. Add flour and baking powder alternately with pineapple. Add well
floured fruit and nuts. Fold in stiffly beaten egg whites. Spoon into pans
lined with 2 layers of greased brown paper. Bake at 275 for 2One half to 3
hours or till done.

Origin: Marg Salstrom, mother in law. Bellevue, Washington. Shared by:
Sharon Stevens Aug/91