Lemon Nut Fruitcake
9 ingredients
6 steps
Ingredients
- 1 lb. real butter
- 6 eggs
- 1 box light brown sugar
- 4 c. cake flour
- 2 tsp. baking powder
- 1 (2 oz.) bottle lemon extract
- 5 c. pecans, broken
- 1/2 lb. red candied cherries
- 1/2 lb. green candied cherries
Directions
-
1Cream butter and sugar until light and fluffy.
-
2Add eggs, 1 at a time, beating after each.
-
3In another bowl, mix flour, baking powder, fruit and nuts.
-
4Add to first mixture.
-
5Add lemon extract. Pour into a greased and floured large tube pan and bake at 275° for 2 hours.
-
6This cake must bake slow, check your oven.
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