Lemon Fruit Cake

• 1 lb. margarine or butter
• 2 1/2 c. sugar
• 6 eggs
• 1 qt. shelled pecan pieces
• 1 (4 oz.) container sliced red and green pineapple (diced)
• 1 (8 oz.) pkg. chopped dates
• 3 3/4 c. flour
• 1/2 tsp. salt
• 1 tsp. baking powder
• 3 oz. lemon extract
• 1/2 lb. candied cherries
• 1/2 lb. white raisins

1. Cream butter and sugar until fluffy.
2. Add eggs, one at a time, beat well after each.
3. Sift dry ingredients together.
4. Reserve 3/4 cup of dredged fruits and nuts, toss well.
5. Add flour, a little at a time, to cream mixture, then add lemon extract.
6. When well combined, add flour dredged fruit and nuts.
7. Bake at 275u0b0 for 2 to 2 1/2 hours in a greased tube pan which you have lined the bottom of with greased brown paper (paper bag) cut to fit.
8. Test for doneness.

margarine, sugar, eggs, green pineapple, dates, flour, salt, baking powder, lemon extract, candied cherries, white raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=965299 (may not work)