Fruitcake

• 2 c. self-rising flour
• 3 c. sugar
• 10 eggs
• 4 sticks melted oleo
• 3 tsp. vanilla flavoring
• 3 tsp. lemon flavoring
• 1 lb. candied cherries
• 1 lb. candied pineapple
• 6 c. chopped pecans
• 1 c. coconut
• 1 c. raisins

1. Mix
2. flour
3. and
4. sugar with diced fruit and nuts.
5. Beat eggs and
6. butter
7. with
8. flavoring.
9. Stir into fruit and flour mixture until
10. well
11. mixed.
12. Mix and bake in large brownie pan (9 x 13-inches)
13. at
14. 400u0b0 for 10 minutes.
15. Stir very well and bake 10 minutes more.
16. Stir.
17. Bake 10 minutes more.
18. Stir and put into Pam sprayed 12 cup Bundt pan.
19. Refrigerate overnight. Turn out
20. and wrap
21. very
22. tightly.
23. Will keep for 2 months or more in refrigerator.
24. Can be frozen also.

flour, sugar, eggs, oleo, vanilla flavoring, lemon flavoring, candied cherries, candied pineapple, pecans, coconut, raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1041288 (may not work)