Lemon Nut Cake - cooking recipe

Ingredients

1 lb. butter
2 1/2 c. sugar
6 eggs (unbeaten)
1 lb. candied cherries, cut in halves or smaller
1 lb. white raisins
1 lb. nuts, chopped (about 4 c.)
4 c. flour
1 tsp. salt
1 tsp. baking powder
3 oz. lemon extract

Preparation

Soften butter; add sugar.
Cream well.
Add eggs one at a time, beating well after each.
Sprinkle the fruits and nuts with 1 cup of flour; set aside.
Add baking powder and salt to the remaining 3 cups of flour; sift together.
Gradually add flour mixture to batter.
Mix in cherries, raisins and nuts.
Add lemon extract.
Bake in a tube pan for 2 hours at 300\u00b0, then 30 to 45 minutes at 325\u00b0.
Treat as a fruit cake, but do not pour liquor on it.
Do not ice cake.