White Fruit Cake

• 1 lb. butter (no substitute)
• 6 eggs
• 2 c. white sugar
• 3 c. flour
• 2 oz. lemon extract
• 1 lb. white raisins
• 1/2 lb. candied pineapple (8 oz.)
• 1 1/2 lb. red and green candied cherries (22 oz.)
• 1 c. pecans

1. Cream butter and sugar; add well beaten egg yolks and lemon extract.
2. Add flour; mix well.
3. Soak raisins and drain well.
4. I mix raisins, pecans and candied fruit in 1 cup of flour and coat well, then add this to your butter and sugar mixture.
5. Beat egg whites until stiff and fold into batter.
6. Pour mixture into loaf pans.
7. Decorate top with cherries and pecans.
8. Bake at 200u0b0 for 1 1/2 hours, then increase heat to 300u0b0 for 20 to 30 minutes.
9. Makes 8 small foil pans or about 5 (2 pound) foil pans.

butter, eggs, white sugar, flour, lemon extract, white raisins, candied pineapple, red and, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=773109 (may not work)