Excellent White Fruit Cake

• 1 lb. candied cherries, red and green
• 1 lb. candied pineapple, red, green and natural
• 1 lb. pecans, chopped
• 2 Tbsp. vanilla
• 2 Tbsp. lemon
• 1/2 lb. real butter
• 1 c. sugar
• 5 large eggs
• 1 c. plain flour
• 1/2 tsp. baking powder
• 3/4 c. plain flour

1. Dredge fruit and pecans in 3/4 cup plain flour.
2. Add vanilla and lemon to fruit mixture.
3. Cream butter and sugar.
4. Add eggs and beat until light and creamy.
5. Add the cup of plain flour and baking powder.
6. Mix well and pour over fruit mixture.
7. Mix with hands until all fruit is evenly coated.
8. Pour into 9-inch tube pan or 2 loaf pans that have been greased and lined with brown paper with 2 layers on bottom.
9. Do not preheat oven.
10. Bake at 300u0b0 for 30 minutes, then lower to 250u0b0 for 2 1/2 hours.
11. Cool in pan. Makes approximately 5 pounds of the best white fruitcake you will ever eat.
12. Wait 24 hours to slice it, if you can.

candied cherries, candied pineapple, pecans, vanilla, lemon, butter, sugar, eggs, flour, baking powder, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1083891 (may not work)