1 pound butter or margarine 1 pound granulated sugar 1 pound flour (4 cups all-purpose or 4 1/2 cups cake flour) 2 cups white raisins 1 pound pecans, coarsely chopped 1/2 to 1 cup candied cherries 1/2 to 1 cup candied pineapple 1 1/2 teaspoons baking powder 1/2 teaspoon salt 4 tablespoons lemon extract (2 ounce bottle) 6 eggs
Cream butter, sugar and lemon extract. Sift flour once, then 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 very stiff batter so will probably have to be beaten by hand. 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 F for 2 hours, or until done when tested.
