Butter Rum Cake

• 3 sticks butter
• 3 1/2 c. sifted flour
• 6 eggs
• 6 oz. candied cherries
• 1 oz. rum extract
• 1 lb. brown sugar
• 2 tsp. baking powder
• 1 oz. lemon extract
• 6 oz. candied pineapple
• 1 c. pecans, chopped

1. Flour all nuts and fruits before mixing with other ingredients.
2. Mix butter and sugar first.
3. Add eggs, then other ingredients as listed.
4. (You may want to mix the baking powder with the flour before mixing with all other ingredients.)
5. Pour into a greased and floured tube pan (may use Baker's Joy to spray pan instead of greased and floured).
6. Let set overnight.
7. Bake at 275u0b0 for 2 1/2 hours with a pan of water underneath cake.
8. (This is real good.
9. It could be used as a fruit cake.)

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=384909 (may not work)