Lemon Pound Cake - cooking recipe

Ingredients

1 lb. butter
2 c. sugar
6 eggs
4 c. flour
5 tsp. baking powder
1 (2 oz.) bottle pure lemon extract
1 lb. candied red and green cherries
1 lb. candied pineapple
1 lb. shelled walnuts

Preparation

Cream butter and sugar\ttogether.
Add\teggs,
one at a time, beating
well.
Sift
dry\tingredients
together;\tadd alternately to creamed
mixture
with
lemon
extract. Stir in fruit
and\tnuts.
Bake in preheated 275\u00b0 oven for 1 1/2 hours in greased
and floured pans. Use an angel food pan or 2 loaf pans.