Fruit Cake

• 4 1/2 c. flour, sifted
• 1/2 tsp. baking powder
• 1 1/2 tsp. salt
• 1 1/2 tsp. cinnamon
• 1 1/2 lb. pecans or walnuts
• 3/4 lb. (1 3/4 c.) whole candied cherries
• 3/4 lb. (1 3/4 c.) chopped candied pineapple
• 1 lb. (3 1/4 c.) dates, chopped
• 6 eggs
• 1 oz. brandy extract
• 1 oz. rum extract
• 1 oz. cherry extract
• 1 c. butter
• 2 1/4 c. sugar

1. Sift flour into 4-quart mixing bowl; add baking powder, salt and cinnamon.
2. Mix fruit and nuts into flour mixture until well coated.
3. Set aside.
4. Cream butter; gradually add 2 1/4 cups sugar and beat until creamed.
5. Add eggs (beat well after each).
6. Add extracts; mix well.
7. Pour into 10-inch tube pan, lined with heavy-duty foil.
8. Fill pan 2/3 full.
9. Bake at 275u0b0 for 2 hours and 45 minutes to 3 hours.
10. Half hour before cake is done, brush top with honey.
11. Return to oven to finish baking.
12. Cool completely. Wrap tightly with foil and store in cool place for several weeks.

flour, baking powder, salt, cinnamon, pecans, candied cherries, candied pineapple, dates, eggs, brandy, rum, cherry, butter, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=543524 (may not work)