Chop pecans and soak overnight in lemon extract. Coat fruit in 1/2 cup flour. Cream margarine and sugar. Add eggs one at a time. Put baking powder and salt into flour and add to creamed butter and sugar; mix well. Add fruit and nuts. Bake in 4 loaf pans or a tube pan (loaf pans: 1 1/2 hours; tube pan: 2 hours) at 275 degrees.