Combine first 6 ingredients; dredge with 1 cup flour, stirring to coat well. Set aside.
Cream butter in large mixing bowl; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
Combine remaining 2 1/2 cups flour and soda. Gradually add flour mixture to creamed mixture, mixing well. Stir in dredged fruit mixture, lemon juice, and vanilla.
Spoon batter into a well greased 10-inch tube pan. Bake at 275° for 3 1/2 to 4 hours or until cake tests done. Cool cake completely in pan.