White Fruit Cake

• 1/2 lb. Crisco
• 1 lb. candied pineapple
• 1 lb. shelled pecans
• 5 eggs
• 1 Tbsp. flour
• 1/2 tsp. baking powder
• 1 c. sugar
• 1 lb. candied cherries
• 1/2 lb. shelled almonds
• 2 c. flour
• 1 tsp. vanilla
• 1 tsp. lemon
• pinch of salt

1. Cream Crisco and sugar; add eggs, 1 cup flour with baking powder and salt.
2. Add vanilla; beat well.
3. Cut fruit and nuts. Sprinkle the other cup flour over fruit and nuts.
4. Pour batter over fruit and nuts.
5. Mix with hands.
6. Line pan with heavy brown paper (grocery bag works fine).
7. Put in cold oven and bake at 300u0b0 for 30 minutes.
8. Reduce heat to 250u0b0 and bake for 2 1/2 hours. Place pan of water under cake while cooking.

crisco, candied pineapple, pecans, eggs, flour, baking powder, sugar, candied cherries, shelled almonds, flour, vanilla, lemon, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=859328 (may not work)