Fruitcake - cooking recipe

Ingredients

2 c. self-rising flour
3 c. sugar
10 eggs
4 sticks melted oleo
3 tsp. vanilla flavoring
3 tsp. lemon flavoring
1 lb. candied cherries
1 lb. candied pineapple
6 c. chopped pecans
1 c. coconut
1 c. raisins

Preparation

Mix
flour
and
sugar with diced fruit and nuts.
Beat eggs and
butter
with
flavoring.
Stir into fruit and flour mixture until
well
mixed.
Mix and bake in large brownie pan (9 x 13-inches)
at
400\u00b0 for 10 minutes.
Stir very well and bake 10 minutes more.
Stir.
Bake 10 minutes more.
Stir and put into Pam sprayed 12 cup Bundt pan.
Refrigerate overnight. Turn out
and wrap
very
tightly.
Will keep for 2 months or more in refrigerator.
Can be frozen also.