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4 c. shelled pecans
1 lb. candied cherries
1 lb. candied pineapple
1 3/4 c. all-purpose flour
1/2 lb. butter
1 c. granulated sugar
5 lg. eggs
1/2 tsp. baking powder
1-2 oz. vanilla extract
1-2 oz. lemon extract

Chop nuts and fruits into medium-sized pieces; dredge with 1/4 cup of flour. Cream butter and sugar together until light and fluffy. Add well-beaten eggs and blend well. Sift remaining flour and baking powder together; fold into egg and butter mixture. Add vanilla and lemon extracts; mix well. Add fruits and nuts, blending well.

Grease a 10-inch tube pan. Line with foil, parchment, or waxed paper. (Do not use grocery bags.) Grease again. Pour batter into prepared pan. Place in cold oven and bake at 250 degrees for 3 hours.

Or line 2 (9 x 5 x 3) foil loaf pans, greasing both pans and liners well. Place in cold oven and bake at 250 degrees for 2 hours. Cool in pan on cake rack. Makes 5 pounds of fruitcake.

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 Rating: 5 / 5 - Reviews: 11
Nov 11, 10:53 AM
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