Lemon Nut Cake

• 1 lb. butter
• 2 1/2 c. sugar
• 6 eggs (unbeaten)
• 1 lb. candied cherries, cut in halves or smaller
• 1 lb. white raisins
• 1 lb. nuts, chopped (about 4 c.)
• 4 c. flour
• 1 tsp. salt
• 1 tsp. baking powder
• 3 oz. lemon extract

1. Soften butter; add sugar.
2. Cream well.
3. Add eggs one at a time, beating well after each.
4. Sprinkle the fruits and nuts with 1 cup of flour; set aside.
5. Add baking powder and salt to the remaining 3 cups of flour; sift together.
6. Gradually add flour mixture to batter.
7. Mix in cherries, raisins and nuts.
8. Add lemon extract.
9. Bake in a tube pan for 2 hours at 300u0b0, then 30 to 45 minutes at 325u0b0.
10. Treat as a fruit cake, but do not pour liquor on it.
11. Do not ice cake.

butter, sugar, eggs, candied cherries, white raisins, nuts, flour, salt, baking powder, lemon extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=244693 (may not work)