3/4 c. butter
1 c. white sugar (well rounded)
2 lg. eggs
3 c. flour
2 tsp. baking powder
1 tsp. salt
1 tsp. almond extract
1 tsp. vanilla
1 tsp. lemon extract
1 lb. white raisins (golden)
1/2 lb. green & red candied cherries
1 sm. tin crushed pineapple, undrained
1/2 lb. citrus peel
1/4 lb. blanched, slivered almonds
1 c. chopped dates

Beat butter until creamy. Add sugar gradually. Add unbeaten eggs; blend in one at a time. Add flavoring. Add pineapple. Mix (sift) flour, salt and baking powder, after using a little of the flour to flour the fruit and nuts. Alternately add to butter/sugar mixture the flour mixture and the fruit/nut mixture. If desiring, save out some peel/cherries or nuts to make a pattern on top of cake. This recipe makes one 9 x 9 inch fruit cake. Bake in 275 degree oven for about 3 1/4 hours. Pan should be lined with greased brown paper. Stores well.