White Fruitcake - cooking recipe

Ingredients

5 eggs
1/2 lb. butter
1 c. sugar
2 c. all-purpose flour, sifted
1 lb. candied cherries
1 lb. candied pineapple
4 c. broken pecans
2 Tbsp. vanilla extract
2 Tbsp. lemon extract

Preparation

Cream butter well; add sugar and cream until fluffy.
Beat eggs well and add.
Blend with cream mixture.
Chop fruits and nuts and mix with small amount of flour.
Sift remaining flour; fold in fruit and nuts.
Grease tube or loaf pan.
Pour in batter; put in cold oven and bake at 250\u00b0 for 3 hours or loaf pan for 2 1/2 hours at 300\u00b0.
Cool in pan or on rack.
This cake can be frozen.
It makes a little less than 5 pounds.
No liquid other than the flavorings is needed.