Pecan cake recipe in a coffee can

1 3/4 c. shortening
1 pound brown sugar {your choice of light or dark}
6 eggs
4 c. flour
2 1/4 oz lemon extract
1 tsp. baking powder
4 c. coarsely chopped pecans
1 {8 oz} bottle red maraschino cherries, chopped

Cream shortening and brown sugar together until smooth. Add eggs, one at a time, beating well after each addition. Sift dry ingredients into creamed mixture, alternating with cherry juice and lemon extract. Fold in well drained, chopped cherries. Pour into 4 well greased, 13 oz coffee cans {if they have paper labels make sure to remove them}; bake at 325 degrees for 1 1/4 hours. Remove from oven and let cool 5 minutes before removing from pans. Keeps for several weeks.

Gift idea: Remove cakes from cans, allow to cool then put back in cans, place lid on top, add a bow.

Note: Can also be baked in 2 {9x5x3 inch} loaf pans for 1 1/2 hours, or in a 10 inch tube pan for 2 hours.