Cream together sugar and butter until smooth. Add beaten egg yolks
and mix well.
Combine 2 cups flour and baking powder and add to creamed mixture.
Add lemon extract. Coat pecans, pineapple and cherries with 2 cups
flour and add to creamed mixture. Fold in beaten egg whites. Cover
and let stand overnight.
The next day, put mixture into a greased tube pan and bake at 250
degrees F for 2 1/2 hours or until cake tests done.