1 lb Butter
1 lb Sugar
4 c All-purpose or 4 1/2 c. cake
-flour
2 c White raisins
1 lb Pecans; chopped coarsely
1/2 c Candied cherries; (up to 1)
1/2 c Candied pineapple; (up to 1)
1 1/2 ts Baking powder
1/2 ts Salt
4 tb Lemon extract; 2 oz. bottle
6 Eggs
Cream butter, sugar and extract. Sift flour once, and measure. Sift twice
more, adding baking powder and salt to last sift. Add eggs, one at a time,
to creamed mixture, alternating with flour, beating well after each
addition. This makes a stiff batter so will have to be beaten by hand
probably. Then add nuts, raisins and candied fruits which have been coated
with a little of the flour. Bake in a large round tube pan which has been
lined with brown paper and greased. Bake at 300 degrees for 2 hours or
until done when tested.
Yields
1 Servings