Preheat oven to 250°F (120°C).

Cut candied cherries and candied pineapple into smaller pieces.

Roughly chop nuts.

Dredge the cut fruit and nuts in flour.

In a large bowl, cream together butter and sugar until light and fluffy.

Beat the eggs well and gradually add them to the creamed mixture, blending until fully incorporated.

In a separate bowl, sift together flour and baking powder.

Gently fold the dry ingredients into the wet ingredients until just combined.

Add vanilla extract and lemon extract; mix well.

Gently fold in the floured fruit and nuts, ensuring they are evenly distributed throughout the batter.

Grease a 10-inch tube pan thoroughly.

Line the bottom of the pan with brown paper and grease the paper as well.

Pour the batter into the prepared pan.

Place the pan in a cold oven.

Bake for 2 hours, or until a wooden skewer inserted into the center comes out clean.

Let the cake cool in the pan on a cake rack before removing it.

Optional: For 2 (5 x 3-inch) pans, bake for 2 1/2 hours.