Moist Fruitcake

Directions

1. 1
   Cream butter and sugar; add eggs, one at a time, beating well after each addition.
2. 2
   Sift 1 1/2 cups flour with baking powder and add alternately with flavorings to creamed mixture.
3. 3
   Sprinkle remaining flour over nuts and fruits; add to batter.
4. 4
   Place brown paper in bottom of a tube pan and grease bottom and sides.
5. 5
   Place broiler pan containing water under cake pan in oven.
6. 6
   Bake 2 hours and 30 minutes at 250°.
7. 7
   When done boil syrup; pour over cake while hot.
8. 8
   Let stand all night in pan.
9. 9
   When removed from pan, wrap in cloth and foil; store in refrigerator.
10. 10
    Cake may be served immediately.
11. 11
    Yields 20 to 25 servings.