Best White Fruitcake

• 1/2 lb. butter (1 c.)
• 5 large eggs
• 1 lb. candied pineapple (or 1 lb. fruit mix)
• 3/4 lb. candied cherries (red or green or both)
• 4 c. chopped pecans
• 1/2 oz. pure vanilla
• 1 c. sugar
• 1 3/4 c. flour
• 1/2 tsp. baking powder
• 1/2 oz. pure lemon

1. Cream butter and
2. sugar
3. untiltluffy.
4. Blend in eggs, one at a time.
5. Mix
6. part of flour into fruits and nuts.
7. Sift remaining flour withtaking powder.told into egg and butter mixture.
8. Add extracts.
9. Mix
10. well and fold in fruit and nuts. Pour into greased paper-lined
11. tubetan
12. or small loaf pans. Place in cold oven. Turn
13. oven on to 250u0b0.
14. Bake for 3 hours. Cool in pans.
15. Keep well wrapped (foil is o.k.) and in canister (if you have one) for at least 2 months.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=926930 (may not work)