Memories from my childhood of Christmas included the morning we woke, hurried to the tree to see presents ’Santa’ brought. We could smell the cedar tree, the apples and oranges that were always in a big bowl nestled in pecans and walnuts. We didn’t have to wait long for Mom and Dad to come and watch us open the presents.

As we began playing with our gifts, Mom would begin breakfast before putting the turkey in the oven and making the best cornbread I’ve ever eaten. My sis and I would help her prepare many vegetable dishes, too. I remember every Christmas, we had a bowl of wonderful fruit emitting delicious scents for the holiday. Also there was always a dish of hard Christmas candy.

Even today, when I have apples and oranges in my home, their smell instantly take me back to those Christmases. Days before Christmas, Mom would make the most wonderful cake that was like no other.

I have her recipe of that cake and have made it for years. It weighs several pounds because of the amount of pecans, nuts, and candied pineapple and cherries in it. Just enough dough sticks it all together. It’s excellent to keep what’s left in the fridge for weeks or in the freezer (well-wrapped) for several months—or when company comes!

I’ve shared this recipe for several years and always receive great compliments. So, here goes again!

Note: buy these ingredients as soon as possible since they sell out pretty fast. Read recipe through to prepare yourself for each step. I always measure ingredients out and put in small bowls, and grease the tube pan.

Special Holiday Cake 1# (or 4 cups) pecan halves 1/2# (or 2 cups) walnut halves 3/4# (or 2 cups) candied cherries 3/4# (2cups) sliced candied pineapple 1 1/2 cups light raisins 1 cup sifted all-purpose flour Foil wrap 1 1/2 cups butter (softened) 1 1/2 cups sugar 3/4 teaspoon baking powder 3 eggs 1 ounce bottle +1 teaspoon lemon extract 2 cups sifted flour Red and green candied cherries for topping (optional) Light corn syrup (optional) In large mixing bowl, combine pecans, walnuts, 3/4# cherries and pineapple, and raisins. Toss with first cup of flour, set aside. (I use the large Tupperware mixing bowl.)

Cream together butter and sugar til light and fluffy. Add eggs, one at a time, beating well after each is added. Stir in lemon extract. Sift together the 2 cups of flour and baking powder.

Add in thirds to the creamed mixture, mix well. Add batter to fruit, mixing well to coat all fruits and nuts.

Transfer batter to a wellgreased tube pan. Cover tightly with foil.

Place a pan of hot water on bottom oven rack. (It should be bigger than cake pan). Bake cake on shelf above water in slow oven (300 degrees) for 2 1/2 hours. (Some of the butter may drip in pan of water.)

Remove foil; bake 3-5 minutes or til top is slightly dry. Then place the pan upside down over a 2 liter bottle to cool—or put on cooling rack. When thoroughly cool, Carefully remove cake from pan. I insert a knife around cake to loosen it. Store in tightly covered container. Or wrap in foil. Before serving, brush with corn syrup and garnish with red and green candied cherries.

Enjoy this special, beautiful dessert this Christmas season! And, share your blessings.