Lemon Pecan Cake - cooking recipe

Ingredients

1 lb. butter
2 1/2 c. sugar
6 eggs
4 c. flour
2 1/2 tsp. baking powder
1/2 lb. candied cherries
1/2 lb. candied pineapple
2 c. white raisins
1 1/2 oz. lemon extract
1 1/2 tsp. salt
1 lb. pecans
6 oz. can frozen orange juice (for top of cake after baking)

Preparation

Line greased pan with 2 layers of waxed paper. Cream butter and sugar. Add eggs one at a time. Add all other ingredients and mix well. Bake at 300\u00b0 for 2 1/2 hours. First hour, place a pan of water on rack below cake. Remove from oven; let stand 10 minutes. Turn out of pan and remove waxed paper. While warm, spread orange juice over cake and store.