1972 Tampa Tribune Fruitcake

• 5 large eggs
• 1/2 lb. butter
• 1 c. granulated sugar
• 1 3/4 c. all-purpose flour
• 1/2 tsp. baking powder
• 3/4 lb. candied cherries
• 1 lb. candied pineapple
• 4 c. shelled pecans
• 3/4 Tbsp. vanilla extract
• 3/4 Tbsp. lemon extract

1. Chop nuts and fruits into medium-sized pieces.
2. Dredge with small amount of the flour.
3. Cream butter and sugar until light and fluffy.
4. Add well-beaten eggs and blend well.
5. Sift remaining flour and baking powder together; fold into egg and butter mixture.
6. Add vanilla and lemon extracts; mix well.
7. Add fruits and nuts, blending well.
8. Grease 10-inch tube pan.
9. Line with heavy brown paper and grease again.
10. Pour batter into prepared pan.
11. Place in cold oven and bake at 250u0b0 for 3 hours.
12. Cool in pan on cake rack.
13. Makes 5 pound cake.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=305272 (may not work)