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.