Cherry Nut Cake

Directions

1. 1
   Cream butter; gradually work in sugar until mixture is smooth and light.
2. 2
   Beat in egg yolks; sift cake flour over cherries, pineapple and nuts.
3. 3
   Toss with hands until fruit and nuts are well coated with flour.
4. 4
   Stir floured mixture into creamy mixture and add extract.
5. 5
   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.
6. 6
   Bake at 300° for 1 3/4 hours or until done. Cool on wire rack about 10 minutes, then remove from pan.
7. 7
   Cool cake completely before slicing.
8. 8
   Can be frozen.