Fruit Cake - cooking recipe

Ingredients

4 c. pecans
2 c. walnuts
2 c. whole maraschino cherries, drained
2 c. diced pineapple, drained
1 1/2 c. light raisins
1 c. flour
1 1/2 c. margarine or butter
1 1/2 c. sugar
3 eggs
2 Tbsp. lemon extract
2 c. flour
3/4 tsp. baking powder
light corn syrup

Preparation

Combine nuts, fruit and raisins in a large bowl.
Toss with 1 cup flour to coat.
Set aside.
Cream butter and sugar; add eggs one at a time, beating each addition. Sift together 2 cups of flour and baking powder.
Add in thirds to the creamed mixture. Mix well.
Add batter to the fruit and nuts.
Add lemon extract; mix well.
Transfer to well-greased tube pan.
Cover tightly with foil.
Place pan of water on bottom grate in oven.
Bake the cake on shelf above the water in a 300\u00b0 oven for 2 1/2 hours.
Remove foil.
Cook 3 to 5 minutes longer.
Cool.
Remove from pan and brush with syrup.
Pour a little bourbon or brandy over the cake. Wrap in cheesecloth and store in a tin.