Country Fruit Cake
- 1 c. butter, softened (no substitute)
- 1 c. sugar
- 3 eggs, separated
- 2 Tbsp. Lemon extract
- 1 1/2 c. all-purpose flour
- 1 1/4 c. golden raisins
- 1 1/4 c. red and green candied cherries, chopped
- 1 1/2 c. candied pineapple, chopped
- 2 c. pecan halves
- In large bowl, cream butter, sugar, and egg yolks.
- Add lemon extract.
- Mix well.
- Gradually add flour.
- Fold in fruits and nuts.
- Beat egg whites until soft peaks form.
- Fold into cake batter and mix well.
- Spoon into greased 10 inch tub pan or 2 loaf pans.
- Bake at 200u0b0
- for 1 1/2 hours.
- Increase heat to 250u0b0 and bake 1 hour.
- Increase heat to 300u0b0 and bake 30 minutes.
- Remove from oven.
- Cool completely in pan.
- Store in aluminum foil.
- May be frozen.
butter, sugar, eggs, lemon extract, flour, golden raisins, red, candied pineapple, pecan halves
Taken from www.cookbooks.com/Recipe-Details.aspx?id=104866 (may not work)