We used to make this cake for gifts.  Lisa delighted in picking a cherry or nut off the top and I would have to “patch” it before gifting.

5 large eggs
¾ lb. glace cherries
½ lb. Butter (no substitute)
1 lb. glace pineapple
1 c. white sugar
4 c. pecans
1 ¼ c. regular flour
1 oz. vanilla
½ t. baking powder
1 oz. lemon extract

Cream butter and sugar well until fluffy.  Add well beaten eggs and blend well. Chop coarsely nuts and fruit and mix with part of flour...Sift remaining flour and baking powder.  Fold into egg and butter mixture.  Add flavorings, mix and add fruit and nuts.  Pour into greased tube pan lined with greased brown paper.  Cook cake with a pan of water on rack under the cake will add volume.  Place in cold oven and bake at 250 degrees for three hours.  Cool in pan on cake rack.