Pineapple-Cherry Nut Cake

• 1 package (8 ounces) candied cherries, halved
• 1 package (8 ounces) chopped candied pineapple
• 1 cup chopped pecans
• 4 cups all-purpose flour, divided
• 1-1/2 cups butter, softened
• 2-1/4 cups packed brown sugar
• 6 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 2 teaspoons baking powder
• 1 cup confectioners' sugar
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract

1. In a bowl, toss the cherries, pineapple and pecans with 1/2 cup flour; set aside. In a large bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in extracts.
2. Combine baking powder and remaining flour; add to creamed mixture. Beat on low speed until well mixed. Fold in cherry mixture until moistened. Transfer to a greased and floured 10-in. fluted tube pan.
3. Bake at 300u0b0 for 2 hours or until a toothpick inserted in 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 cake.

candied cherries, candied pineapple, pecans, allpurpose flour, butter, brown sugar, eggs, vanilla, lemon, baking powder, sugar, milk, vanilla

Taken from www.tasteofhome.com/recipes/pineapple-cherry-nut-cake/ (may not work)