Bubberos Lemon Fruitcake Recipe

• 1 lb butter softened
• 2 c. sugar
• 6 x Large eggs
• 1/2 c. fresh lemon juice
• 2 Tbsp. grated lemon peel
• 3 3/4 c. all-purpose flour
• 2 tsp baking pwdr
• 1/4 c. finely cut dry peaches
• 1/4 c. finely cut dry apricots
• 1/4 c. finely cut dry figs
• 1/4 c. finely cut dry dates
• 1/4 c. dry cranberries
• 1 1/2 c. broken pecan pcs
• 1 1/2 c. broken walnut pcs
• 2 c. raisins Powdered sugar

1. In a large mixing bowl, cream the butter and the 2 c. sugar.
2. Add in Large eggs one at a time, beating well after each addition.
3. Stir in the lemon juice and peel.
4. In another large mixing bowl, combine the remaining ingredients except the powdered sugar; toss together, coating the fruits and nuts well.
5. Gradually stir into the butter mix, mixing till just blended.
6. Spoon batter into a well-greased and floured 10-inch Bundt pan.
7. Let rest 10 min.
8. Bake in a 325-degree oven 1 hour and 45 min, or possibly till browned and cake tests clean near center.
9. Remove from the oven and cold in the pan on a wire rack 15 min.
10. Remove cake from the pan and cold completely on wire rack.
11. Place on a cake plate which has a cover, dust with powered sugar and cover.
12. Let the cake stand one day before slicing.

butter, sugar, eggs, lemon juice, allpurpose, baking pwdr, peaches, apricots, dates, cranberries, pecan, broken walnut pcs, raisins

Taken from cookeatshare.com/recipes/bubberos-lemon-fruitcake-94405 (may not work)