Best White Fruit Cake

• 5 large eggs
• 1/2 lb. butter or oleo
• 1 c. white sugar
• 1 3/4 c. flour
• 1/2 tsp. baking powder
• 3/4 lb. candied cherries
• 1 lb. candied pineapple
• 4 c. pecans
• 1/2 oz. bottle vanilla flavoring
• 1/2 oz. bottle lemon flavoring
• 1 c. coconut (optional)

1. Cream butter and sugar until fluffy.
2. Beat eggs well and add to mixture.
3. Chop nuts and fruits; mix with part of flour and fold into mixture.
4. Sift remaining flour and baking powder together and fold in.
5. Add flavorings and mix well.
6. Pour into greased tube pan (paper lined) or small loaf pans.
7. Place in cold oven and bake at 250u0b0 for 3 hours.
8. (Small loaves may be done in 2 1/2 hours.) This cake keeps well, wrapped and in a tin, for at least two months.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=296670 (may not work)