Mrs. Le Tourneau'S Fruit Cake Or Lemon Cake
- 1 lb. butter or oleo
- 2 c. sugar
- 6 eggs
- 1/2 c. white Karo syrup
- 3 c. sifted flour
- 1 tsp. salt
- 1 tsp. baking powder
- 3 oz. Sauer's lemon extract (not an error; put in all 3 oz.)
- 1/2 lb. white raisins
- 4 c. pecans
- 1 c. chopped dates
- 1 c. candied cherries
- 1 c. candied pineapple
- Put all fruit in a bowl.
- Mix 1 cup of the flour with the fruit.
- If using cherries and pineapple, mix them in the batter first without any flour on them.
- Cream the butter and sugar.
- Add Karo, lemon extract and alternate flour and whole eggs.
- Beat well (5 minutes with electric beater).
- Pour mixture over fruit and nuts.
- Pour in loaf pans or tube pan.
- (Note:
- Put brown paper on bottom of pans; grease well.)
- Bake slowly at 300u0b0 for 1 1/2 hours.
- Test to see if done.
butter, sugar, eggs, white karo syrup, flour, salt, baking powder, lemon, white raisins, pecans, dates, candied cherries, candied pineapple
Taken from www.cookbooks.com/Recipe-Details.aspx?id=705323 (may not work)