White Fruitcake

• 1 (16-ounce) package candied red cherries, finely chopped
• 1 (4-ounce) package candied red cherries, finely chopped
• 1 (16-ounce) package candied pineapple, finely chopped
• 1 (4-ounce) package candied pineapple, finely chopped
• 3 cups chopped pecans
• 1 1/4 cups golden raisins
• 3 1/2 cups sifted cake flour, divided
• 1 cup butter, softened
• 2 1/2 cups sugar
• 6 eggs
• 1/4 teaspoon baking soda
• 2 tablespoons lemon juice
• 1 1/2 teaspoons vanilla extract

1. Combine first 6 ingredients; dredge with 1 cup flour, stirring to coat well. Set aside.
2. Cream butter in large mixing bowl; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
3. Combine remaining 2 1/2 cups flour and soda. Gradually add flour mixture to creamed mixture, mixing well. Stir in dredged fruit mixture, lemon juice, and vanilla.
4. Spoon batter into a well greased 10-inch tube pan. Bake at 275u0b0 for 3 1/2 to 4 hours or until cake tests done. Cool cake completely in pan.

candied red cherries, candied red cherries, candied pineapple, candied pineapple, pecans, golden raisins, cake flour, butter, sugar, eggs, baking soda, lemon juice, vanilla

Taken from www.myrecipes.com/recipe/white-fruitcake (may not work)