White Fruitcake - cooking recipe

Ingredients

5 eggs, beaten
2 c. plain flour
2 Tbsp. vanilla
2 Tbsp. lemon flavoring
1 lb. candied pineapple, cut small
1 lb. candied cherries, halved
4 c. chopped nuts (walnuts, pecans)
1 c. sugar
1/2 lb. butter
1 to 2 c. golden raisins

Preparation

Flour fruit, raisins and nuts (I use a pastry sheet to do this).
Cream butter and sugar.
Add beaten eggs.
Add flavoring. Combine with flour mixture (I also do this on the pastry sheet). Prepare an 8-inch round by 5 or 6-inch deep cake pan by cutting 2 layers of brown paper to fit in the bottom and up the sides of the pan.
Grease each layer with Crisco.
Bake at 300\u00b0 for about 1 1/2 hours or until done (when shrinks from side of pan) or begin in cold oven at 250\u00b0 for 2 to 2 1/2 hours.
Place pan of water on rack below cake.