White Fruit Cake - cooking recipe

Ingredients

4 c. shelled pecans
1 lb. candied cherries
1 lb. candied pineapple
1 3/4 c. all-purpose flour
1/2 lb. butter
1 c. granulated sugar
5 large eggs
1/2 tsp. baking powder
1 1/2 oz. vanilla extract
1 1/2 oz. lemon extract

Preparation

Chop
nuts
and
fruits into medium size pieces; dredge with 1/4 cup flour.
Cream the butter and sugar together until light and
fluffy.
Add well beaten eggs and blend well.\tStir remaining flour and baking powder together.
Fold into egg and butter mixture.
Add
vanilla
and
lemon extracts; mix well. Add\tfruits and
nuts,
blending well.
Grease a 10-inch tube pan.
Line with parchment paper, waxed paper or foil;\tgrease again.
Pour batter into prepared pan.
Place in cold oven and bake at 250\u00b0 for
3
hours.
(Or line two 9 x 5 x 3-inch loaf pans, greasing both pans and liners well.\tPlace in cold oven and bake for
2 hours at 250\u00b0.) Cool in pan on rack.
Makes 5 pounds of cake.