Lemon Nut Fruitcake - cooking recipe

Ingredients

1 lb. real butter
6 eggs
1 box light brown sugar
4 c. cake flour
2 tsp. baking powder
1 (2 oz.) bottle lemon extract
5 c. pecans, broken
1/2 lb. red candied cherries
1/2 lb. green candied cherries

Preparation

Cream butter and sugar until light and fluffy.
Add eggs, 1 at a time, beating after each.
In another bowl, mix flour, baking powder, fruit and nuts.
Add to first mixture.
Add lemon extract. Pour into a greased and floured large tube pan and bake at 275\u00b0 for 2 hours.
This cake must bake slow, check your oven.