White Fruitcake

• 5 whole eggs
• 1/2 lb butter, salted
• 1 cup sugar
• 1 3/4 - 2 cups sifted all-purpose flour
• 1 lb candied cherry, chopped
• 1 lb candied pineapple, chopped
• 4 cups broken pecans
• 2 tablespoons vanilla extract
• 2 tablespoons lemon extract

1. cream butter well,add sugar,and cream until fluffy.
2. beat eggs well and add,blend with creamed mixture.
3. chop fruit and nuts and mix with a small amount of the flour.
4. sift remaining flour.
5. fold into creamed mixture.
6. add flavoring.
7. fold in fruits and nuts.
8. line a tube pan or loaf pans with greased wax paper.
9. pour in batter.
10. put in a cold oven and bake at 200 degrees for 3 hours.
11. loaf pans for 2 1/2 hours.
12. cool in pan on rack.
13. or bake at 300 degrees until done,about 1 1/2 hours, or until it shrinks from the pan.
14. This cake can be frozen, it makes just a little less than 5 pounds, No liquid other than the flavorings is needed.

eggs, butter, sugar, flour, candied cherry, candied pineapple, pecans, vanilla, lemon extract

Taken from www.food.com/recipe/white-fruitcake-14362 (may not work)