Cherry Nut Cake

Cream butter; gradually work in sugar until mixture is smooth and light.

Beat in egg yolks; sift cake flour over cherries, pineapple and nuts.

Toss with hands until fruit and nuts are well coated with flour.

Stir floured mixture into creamy mixture and add extract.

Beat egg whites until stiff but not dry and fold them into batter thoroughly, but gently pour batter into well oiled 10-inch tube pan.

Bake at 300° for 1 3/4 hours or until done. Cool on wire rack about 10 minutes, then remove from pan.

Cool cake completely before slicing.

Can be frozen.