Cherry Pecan Pound Cake - cooking recipe

Ingredients

1 lb. butter
2 c. sugar
4 c. flour
8 eggs
1 lb. candied cherries
1 lb. candied pineapple
1 lb. pecans (4 c.)
4 level tsp. baking powder
1/2 tsp. salt
2 oz. lemon extract (2 small bottles)

Preparation

Cream shortening and sugar together thoroughly; add whole eggs, one at a time, blending thoroughly after each one.
Sift flour, baking powder and salt together; add to mixture.
(Reserve about 1/2 cup flour for dredging fruit and nuts.)
Dredge fruit and nuts in flour; add to mixture.
Place mixture in an angel food cake pan or 3 small loaf pans.
Bake in a 325\u00b0 oven for about an hour.