1972 Tampa Tribune Fruitcake - cooking recipe

Ingredients

5 large eggs
1/2 lb. butter
1 c. granulated sugar
1 3/4 c. all-purpose flour
1/2 tsp. baking powder
3/4 lb. candied cherries
1 lb. candied pineapple
4 c. shelled pecans
3/4 Tbsp. vanilla extract
3/4 Tbsp. lemon extract

Preparation

Chop nuts and fruits into medium-sized pieces.
Dredge with small amount of the flour.
Cream butter and sugar until light and fluffy.
Add well-beaten eggs and blend well.
Sift remaining flour and baking powder together; fold into egg and butter mixture.
Add vanilla and lemon extracts; mix well.
Add fruits and nuts, blending well.
Grease 10-inch tube pan.
Line with heavy brown paper and grease again.
Pour batter into prepared pan.
Place in cold oven and bake at 250\u00b0 for 3 hours.
Cool in pan on cake rack.
Makes 5 pound cake.