Fruit Cake

By MaryGladys

Ingredients

• 4 cup flour (sifted)
• 1 lb (or 4 c) pecans
• ½ lb golden raisins
• 2 lb candied fruit
• 2 cup butter (4 sticks)
• 2 ¼ cup sugar
• 6 eggs - separated
• ¼ cup lemon extract

Details

Servings 1

Preparation

Step 1

Marinate the fruit and nuts in a bowl with rum for at least 4 hours.

Preheat oven to 275 degrees.

Cream butter and sugar until fluffy.

Add egg yolks.

Add lemon extract.

Add sifted flour gradually.

Fold in fruit and nuts.

Beat egg whites until stiff and add into batter.

Put into greased pans that are lined with parchment paper.

Bake for 2 hours and check with toothpick. If not done, cover with foil and check with toothpick every ½ hour.

Cool for 15 minutes, shake the pan.

Cool completely and remove.

Wrap in rum soaked cloth and place in Tupperware or aluminum foil and refrigerate. Add rum in another week and keep refrigerated. Done in 2 weeks.