Moist Fruitcake - cooking recipe

Ingredients

1/2 lb. butter, not margarine
1 c. sugar
5 eggs
2 c. flour
1 tsp. baking powder
1 1/2 bottles pure vanilla
1 1/2 bottles lemon flavoring
4 c. chopped pecans
1 lb. candied pineapple
1/2 lb. candied red cherries
1/2 lb. candied green cherries
1/2 c. white Karo syrup

Preparation

Cream butter and sugar; add eggs, one at a time, beating well after each addition.
Sift 1 1/2 cups flour with baking powder and add alternately with flavorings to creamed mixture.
Sprinkle remaining flour over nuts and fruits; add to batter.
Place brown paper in bottom of a tube pan and grease bottom and sides.
Place broiler pan containing water under cake pan in oven.
Bake 2 hours and 30 minutes at 250\u00b0.
When done boil syrup; pour over cake while hot.
Let stand all night in pan.
When removed from pan, wrap in cloth and foil; store in refrigerator.
Cake may be served immediately.
Yields 20 to 25 servings.