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

1. Put all fruit in a bowl.
2. Mix 1 cup of the flour with the fruit.
3. If using cherries and pineapple, mix them in the batter first without any flour on them.
4. Cream the butter and sugar.
5. Add Karo, lemon extract and alternate flour and whole eggs.
6. Beat well (5 minutes with electric beater).
7. Pour mixture over fruit and nuts.
8. Pour in loaf pans or tube pan.
9. (Note:
10. Put brown paper on bottom of pans; grease well.)
11. Bake slowly at 300u0b0 for 1 1/2 hours.
12. 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)