White Fruitcake

• 5 eggs, beaten
• 2 c. plain flour
• 2 Tbsp. vanilla
• 2 Tbsp. lemon flavoring
• 1 lb. candied pineapple, cut small
• 1 lb. candied cherries, halved
• 4 c. chopped nuts (walnuts, pecans)
• 1 c. sugar
• 1/2 lb. butter
• 1 to 2 c. golden raisins

1. Flour fruit, raisins and nuts (I use a pastry sheet to do this).
2. Cream butter and sugar.
3. Add beaten eggs.
4. Add flavoring. Combine with flour mixture (I also do this on the pastry sheet). Prepare an 8-inch round by 5 or 6-inch deep cake pan by cutting 2 layers of brown paper to fit in the bottom and up the sides of the pan.
5. Grease each layer with Crisco.
6. Bake at 300u0b0 for about 1 1/2 hours or until done (when shrinks from side of pan) or begin in cold oven at 250u0b0 for 2 to 2 1/2 hours.
7. Place pan of water on rack below cake.

eggs, flour, vanilla, lemon flavoring, candied pineapple, candied cherries, nuts, sugar, butter, golden raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1083851 (may not work)