Fruit Cake

• 4 c. pecans
• 2 c. walnuts
• 2 c. whole maraschino cherries, drained
• 2 c. diced pineapple, drained
• 1 1/2 c. light raisins
• 1 c. flour
• 1 1/2 c. margarine or butter
• 1 1/2 c. sugar
• 3 eggs
• 2 Tbsp. lemon extract
• 2 c. flour
• 3/4 tsp. baking powder
• light corn syrup

1. Combine nuts, fruit and raisins in a large bowl.
2. Toss with 1 cup flour to coat.
3. Set aside.
4. Cream butter and sugar; add eggs one at a time, beating each addition. Sift together 2 cups of flour and baking powder.
5. Add in thirds to the creamed mixture. Mix well.
6. Add batter to the fruit and nuts.
7. Add lemon extract; mix well.
8. Transfer to well-greased tube pan.
9. Cover tightly with foil.
10. Place pan of water on bottom grate in oven.
11. Bake the cake on shelf above the water in a 300u0b0 oven for 2 1/2 hours.
12. Remove foil.
13. Cook 3 to 5 minutes longer.
14. Cool.
15. Remove from pan and brush with syrup.
16. Pour a little bourbon or brandy over the cake. Wrap in cheesecloth and store in a tin.

pecans, walnuts, maraschino cherries, pineapple, light raisins, flour, margarine, sugar, eggs, lemon extract, flour, baking powder, light corn syrup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=228091 (may not work)