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Ingredients
- 4 cups shelled pecans
- 1 lb. candied cherries
- 1 lb. candied pineapple
- 1-3/4 cups flour, 1/2 pound butter
- 1 cup sugar
- 5 large eggs
- 1/2 teaspoon baking powder
- 1/2 to 2 ounces vanilla extract
- 1/2 to 2 ounces lemon extract
Preparation
Step 1
Chop nuts and fruits in medium size pieces, dredge with 1/4 cup flour. Cream butter and sugar together until light and fluffy. Beat in eggs. Sift together remaining flour and baking powder, fold into butter egg mixture. Stir in vanilla and lemon extracts. Blend in fruits and nuts. Grease a 10” tube pan. Line with parchment paper, wax paper or foil, grease again. Pour batter into prepared pan or pans. Place in cold oven and bake at 250 degrees for 2-1/2 to 3 hours in tube pan or 2 hours in 8.5 x 4.5” loaf pans. Check cakes 1 hour before done and again in 30 minutes. When done, remove from oven cool in pans or cake rack. Makes 5 pounds of fruitcake.