White Fruit Cake(Makes 5 Pound Cake)

• 5 large eggs
• 1/2 lb. butter (margarine will not do)
• 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
• 1/2 oz. vanilla extract
• 1/2 oz. lemon extract

1. Cream butter and sugar until fluffy.
2. Add well beaten eggs. Use rotary beater; blend well.
3. Chop nuts and fruits in medium size pieces.
4. Mix with part of flour.
5. Sift remaining flour and baking powder together.
6. Fold into egg and butter mixture.
7. Add flavoring.
8. Mix well.
9. Add fruit and nuts.
10. Mix well.
11. Pour into greased and paper-lined tube pan.
12. Place into cold oven.
13. Bake at 250u0b0 for 3 hours.
14. Cool in pan on cake rack.
15. Just as good second day after baked as it is 3 months after baking.
16. It can be stored in the refrigerator a year or can be frozen indefinitely.
17. May be baked in 2 loaf pans for 2 hours and 15 minutes.

eggs, butter, sugar, flour, baking powder, candied cherries, candied pineapple, pecans, vanilla extract, lemon extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=443760 (may not work)