Moist Fruitcake

• 1/2 lb. butter (not margarine)
• 1 c. sugar
• 5 eggs
• 2 c. plain flour
• 1 tsp. baking powder
• 1/2 oz. pure vanilla
• 1/2 oz. lemon flavoring
• 4 c. chopped pecans
• 1 lb. candied pineapple
• 1/2 lb. candied red cherries
• 1/2 lb. candied green cherries
• 1/2 c. white Karo syrup

1. Cream butter and sugar; add eggs, one at a time, beating well after each addition. Sift 1 1/2 cups flour with baking powder; add alternately with flavorings to creamed mixture.
2. Sprinkle remaining flour over nuts and fruits; add to batter. Place brown paper in bottom of a tube cake pan; grease bottom and sides. Place broiler pan containing water under cake pan in oven. Bake for 2 hours and 30 minutes at 250u0b0.

butter, sugar, eggs, flour, baking powder, vanilla, lemon flavoring, pecans, candied pineapple, candied red cherries, candied green cherries, white karo syrup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=973223 (may not work)