White Fruitcake - cooking recipe

Ingredients

4 c. shelled pecans
3/4 lb. candid cherries
1 lb. candied pineapple
1 3/4 c. flour
1 c. butter
1 c. sugar
5 large eggs
1/2 tsp. baking powder
1 (1 oz.) bottle vanilla extract
1 (1 oz.) bottle lemon extract

Preparation

Chop pecans, candied cherries and pineapple into medium pieces; dredge with a small amount of flour.
Cream butter and sugar until light and fluffy.
Add well-beaten eggs and blend well.
Sift remaining flour and baking powder; fold into egg and butter mixture.
Add vanilla and lemon extracts; mix well.
Add fruits and nuts, blending well.
Grease a 10-inch tube pan.
Line with heavy brown paper and grease again.
Pour batter into pan. Place in cold oven, turn temperature to 250\u00b0 and bake 3 hours. Cool in pan on cake rack before turning out.
Remove liner.
Store in a cook, dark place.