White Fruit Cake

Submitted by: Irene Miller of Orwell, Ohio

Ingredients:

• 5 eggs
• 1/2 lb. butter
• 1 cup sugar
• 2 cups all-purpose flour
• 1 lb. candied pineapple
• 1 lb. candied cherries
• 4 cups broken pecans
• 2 Tbsp. vanilla
• 2 Tbsp. lemon extract

Directions:

1. Cream butter well, add sugar and cream well until fluffy. Beat eggs well and add, blending with creamed mixture.
2. Chop fruit and nuts and mix with a small amount of the flour.
3. Sift and add remaining flour to creamed mixture. Fold in fruit and nuts.
4. Line angel food pan and a small bread pan with greased paper. Spread batter in pans.
5. Bake at 300° until done, about 1-1/2 hours, or until it shrinks from the pans.

Notes: This cake can be frozen. No liquid other than the flavorings is needed. This is a family recipe. I make it every year.