Nan'S Light Fruitcake - cooking recipe

Ingredients

1 lb. pecan halves (4 c.)
1/2 lb. walnut halves (2 c.)
3/4 lb. whole candied cherries (red and/or green)
1/2 lb. diced candied pineapple
1 1/2 c. light raisins
1 c. sifted all-purpose flour
1 1/2 c. butter or margarine
1 1/2 c. sugar
3 eggs
1 (1 oz.) bottle lemon extract
2 c. sifted flour
3/4 tsp. baking powder

Preparation

In large mixing bowl, combine pecans, walnuts, cherries, pineapple and raisins.
Toss with 1 cup flour; make sure everything is covered with flour.
Set aside.
Cream together butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Stir in lemon extract.
Sift together 2 cups flour and baking powder.
Add in thirds to the creamed mixture.
Mix well to coat all fruits and nuts.
Transfer batter to well-greased 10-inch tube pan.
Cover tightly with foil.