Preheat oven to 200°F (93°C).

Grease and flour a 10-inch tub pan or two loaf pans.

In a large bowl, cream together the softened butter, sugar, and egg yolks until light and fluffy.

Add lemon extract and mix well.

Gradually add the all-purpose flour to the butter mixture and combine thoroughly.

Fold in the golden raisins, chopped candied cherries (red and green), chopped candied pineapple, and pecan halves.

In a separate bowl, beat the egg whites until soft peaks form.

Gently fold the beaten egg whites into the cake batter and mix until just combined.

Spoon the batter into the prepared pan(s).

Bake at 200°F (93°C) for 1 1/2 hours.

Increase the oven temperature to 250°F (121°C) and bake for 1 hour.

Increase the oven temperature to 300°F (149°C) and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let the cake cool completely in the pan.

Once cooled, wrap the cake in aluminum foil for storage.

The cake may be frozen for longer storage.