Stained Glass Fruitcake - cooking recipe

Ingredients

11 oz. dried apricots, cut in half
16 oz. diced mixed fruit and peel
8 oz. whole candied cherries
1 1/2 c. halved pecans
2 c. sifted all-purpose flour
1 tsp. baking powder
1 tsp. salt
1 c. butter or margarine
1 c. sugar
4 large eggs
1 Tbsp. lemon juice

Preparation

Mix together
diced
fruit, apricots, cherries and nuts with 1/2 cup
flour.
Cream
butter
and
sugar well.
Beat in eggs, one at a
time.
Stir
in
lemon juice; add dry ingredients, blending well.
Pour into loaf pans lined with wax paper (9 x 5 x 3-inches).\tBake
at
250\u00b0\tfor 1 1/2 hours or until lightly browned.
This
freezes
really well and can be sliced and toasted any time.