White Fruit Cake - cooking recipe

Ingredients

5 large eggs
1 c. sugar
1/2 lb. butter
1 1/4 c. flour
1/2 tsp. baking powder
3/4 pkg. candied cherries or equivalent maraschino cherries
1 (8 oz.) pkg. candied pineapple
4 c. shelled pecans
1 Tbsp. vanilla
1 Tbsp. lemon extract

Preparation

Cut fruit and nuts into medium-sized pieces.
Flour fruit and nuts with about 1/2 teaspoon of the flour.
Cream butter and sugar.
Beat eggs together and add to butter and sugar mixture, mixing well.
Add baking powder to flour.
Sift.
Add flour to batter.
Add fruit and nuts.
Stir well to blend.
Add flavorings; lemon and vanilla.
Blend into cake mixture thoroughly.
Pour into greased tube pan lined with waxed paper and large enough to hold the 5 pound cake).
Put into cold oven and bake at 250\u00b0 for 3 hours.
After removing cake from oven set on cake rack and cool for 3 minutes.
Then remove waxed paper and place on cake plate. Return to cake rack and leave until thoroughly cold.
When cool, wrap well with several layers of aluminum foil and place in cake container.
Store in cool, dark place until serving time.