Betty'S White Fruit Cake

• 1 lb. sugar
• 1 lb. margarine (2 sticks butter and 2 sticks margarine)
• 1 lb. plain flour (reserve 1 c. for fruit)
• 10 eggs
• 1 tsp. almond extract
• 1 tsp. lemon
• 1/4 tsp. black walnut extract
• 1 lb. cherries
• 1 lb. pineapple
• 1 lb. dates
• 1 box seedless raisins
• 1 to 2 lb. nuts

1. Cream butters and sugar well.
2. Add eggs one at a time alternately with flour.
3. Dredge fruit in about 1 cup of the flour and add to creamed mixture.
4. Cook in 3 loaf pans (9 1/4 x 5 1/4 x 2 3/4-inch), greased and lined with brown paper and greased inside before mix is added to pan.
5. Bake at 275u0b0 for 1 hour and 45 minutes (sometimes takes 2 hours).
6. Cook in tin pans set in pan of water while baking to add moisture.

sugar, margarine, flour, eggs, almond extract, lemon, black walnut extract, cherries, pineapple, dates, raisins, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=175077 (may not work)