Preheat oven to 300 degree and line a tube pan with parchment paper
The fruit and pecans needs to be placed into a large bowl/container for mixing. I use my 7 quart crock pot to mix the cake.
Sift the flour, salt and baking powder onto the fruit.
Toss until all the fruit and nuts are coated with the flour
In a stand mixer or with large mixing bowl and a hand electric mixer, cream the butter with the sugar
Add beaten eggs and the lemon extract to the butter mixture and continue to beat until it is light and fluffy
Pour the butter egg mixture onto the floured covered fruit. Add burbon or sherry and mix batter well by hand with a large spoon.
Spoon batter into the tube pan and bake at 300 degree for 2 hours. Test doneness and add additional time if needed.
Cool the cake on a cake rack
When cool, wrap the cake in tea towels
Transfer the cake covered in the towel onto a cake carrier with a lid or another container with a closing lid.
For the next several weeks , about every 3 days, apply a generous amount of the alcohol you selected onto the top on the cake. The alcohol will soak down into the cake and make it rich and moist