White Fruitcake

• 4 c. shelled pecans
• 3/4 lb. candid cherries
• 1 lb. candied pineapple
• 1 3/4 c. flour
• 1 c. butter
• 1 c. sugar
• 5 large eggs
• 1/2 tsp. baking powder
• 1 (1 oz.) bottle vanilla extract
• 1 (1 oz.) bottle lemon extract

1. Chop pecans, candied cherries and pineapple into medium pieces; dredge with a small amount of flour.
2. Cream butter and sugar until light and fluffy.
3. Add well-beaten eggs and blend well.
4. Sift remaining flour and baking powder; fold into egg and butter mixture.
5. Add vanilla and lemon extracts; mix well.
6. Add fruits and nuts, blending well.
7. Grease a 10-inch tube pan.
8. Line with heavy brown paper and grease again.
9. Pour batter into pan. Place in cold oven, turn temperature to 250u0b0 and bake 3 hours. Cool in pan on cake rack before turning out.
10. Remove liner.
11. Store in a cook, dark place.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=452462 (may not work)