---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cakes, Fruits
       Yield: 6 servings
       1 c  Butter
       1 c  White sugar
       3 c  Flour (saving 1 cup to flour
     1/2 ts Lemon extract
       1 ts Vanilla
       1 ts Baking powder
       4    Eggs separated
       1    20 oz can crushed pineapple
            -with juice
     1/2 lb Slivered almonds
       1 lb Red cherries
   1 1/2 lb Sultanas
     1/2 lb 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 2-1/2 to 3
   hours or till done.
   Origin:  Marg Salstrom, mother in law. Bellevue, Washington. Shared by:
   Sharon Stevens  Aug/91