Fruitcake Recipe December 20, 2007

5 eggs

1/2 lb. butter

1 C. sugar

1 3/4 C. flour

1/2 tsp. baking powder

1 lb. candied cherries

1 lb. candied pineapple

4 C. chopped pecans

1 T. vanilla

1 T. lemon extract

Cut cherries into 4’s, cut pineapple into chunks. Cream butter and add

to sugar slowly. Beat eggs then add to sugar mixture; add flavorings to

sugar mixture. Sift flour, measure, then sift again with baking powder.

Place cut up fruit into flour mixture and stir fruit to coat it. After

coating fruit, gradually add fruit/flour mixture to sugar mixture until

all is combined. Pour batter into 2 greased and floured loaf pans.

Start fruitcakes in a cold oven set to 250F. Bake 2 to 2 1/2 hours.

Makes 2 loaves.

“Because I hate fruitcake.”
- Bonnie Napier - When asked why we had not posted any fruitcake recipes this year.