Fruitcake (With Nuts)

Directions

1. 1
   Set oven to 325 degree.
2. 2
   Butter and flour a 10-inch angel food or tube pan.
3. 3
   In a large bowl combine the flour, baking powder and salt.
4. 4
   Add in chopped dates, pecans, walnuts and both raisins; toss to coat with flour mixture.
5. 5
   In another bowl beat together sugar and butter until light and fluffy (about 5 minutes).
6. 6
   Add in eggs and beat well until combined.
7. 7
   Add in vanilla and lemon zest or lemon extract (if using); mix to combine.
8. 8
   Add in the dry ingredients (flour, fruit and nut mixture) and fold in JUST until combined (the batter will be the texture of cookie dough).
9. 9
   Spoon the batter into the prepared pan and smooth out the top with the back of the spoon.
10. 10
    Bake for about 1 hour and 40 minutes, or until cake is golden and a tester inserted in the middle comes out clean.
11. 11
    Cool cake in the pan on a rack for 10-15 minutes.
12. 12
    With a sharp knife, cut around the edges of the cake to loosen.
13. 13
    Turn the cake onto a rack and cool completely.