|Soft butter||1⁄4 Cup (4 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Lemon extract||1⁄4 Teaspoon|
|Canned crushed pineapple||8 1⁄2 Ounce|
|Chopped nuts||1⁄4 Cup (4 tbs)|
|Flour||2 1⁄2 Cup (40 tbs), sifted|
|Baking powder||2 1⁄2 Teaspoon|
|Chopped date||1⁄2 Cup (8 tbs), chopped finely|
|Chopped maraschino cherries||1⁄4 Cup (4 tbs)|
Cream butter and sugar; add egg and lemon extract.
Drain pineapple, reserving liquid.
Mix reserved liquid and 1 /4 cup water.
Add pineapple and nuts to creamed mixture.
Sift dry ingredients together; add dates.
Mix well; stir into creamed mixture alternately with pineapple liquid.
Drain cherries; fold into batter.
Pour into greased 9 x 5 x 3-inch pan.
Bake at 375 degrees for 55 minutes.
Cool in pan for 10 minutes; remove from pan.
Let stand overnight before serving.