Best White Fruitcake - cooking recipe

Ingredients

1/2 lb. butter (1 c.)
5 large eggs
1 lb. candied pineapple (or 1 lb. fruit mix)
3/4 lb. candied cherries (red or green or both)
4 c. chopped pecans
1/2 oz. pure vanilla
1 c. sugar
1 3/4 c. flour
1/2 tsp. baking powder
1/2 oz. pure lemon

Preparation

Cream butter and
sugar
until\tfluffy.
Blend in eggs, one at a time.
Mix
part of flour into fruits and nuts.
Sift remaining flour with\tbaking powder.\tFold into egg and butter mixture.
Add extracts.
Mix
well and fold in fruit and nuts. Pour into greased paper-lined
tube\tpan
or small loaf pans. Place in cold oven. Turn
oven on to 250\u00b0.
Bake for 3 hours. Cool in pans.
Keep well wrapped (foil is o.k.) and in canister (if you have one) for at least 2 months.