White Fruit Cake

Name: White Fruit Cake
Ingredients: 1 1/2 cup sugar; 3/4 pound butter; 3 eggs; 3 cups flour; 3/4 teaspoon baking powder; 1 small bottle of lemon extract (1 ounce); 1 1/4 pounds pecans (2 quarts); 1 pound white raisins; 3/4 pound candied cherries (use red and green); 1/2 pound candied pineapple; 1/2 pound dates

11 ingredients

1 steps

Ingredients

1 1/2 cup sugar
3/4 pound butter
3 eggs
3 cups flour
3/4 teaspoon baking powder
1 small bottle of lemon extract (1 ounce)
1 1/4 pounds pecans (2 quarts)
1 pound white raisins
3/4 pound candied cherries (use red and green)
1/2 pound candied pineapple
1/2 pound dates

Directions

1

Dredge all fruit with 1 cup of the flour. Cream butter and sugar. Add eggs, then add flour and baking powder a little at a time. Add lemon extract. Fold in all fruits and nuts. Line the bottom and sides of an angel food cake pan with waxed paper. Pack cake in pan and put in brown paper bag and tie bag over the top to prevent water from getting on cake. Place on small pan in bottom of large pressure cooker canner. Put water in pan up to the bottom of small pan. Steam for 1 hour 15 minutes with pet cock open. Take out of cooker, remove paper bag and bake in oven for 20 to 30 minutes at 250 degrees. Take out of oven and let stand until cool, then turn out of pan and remove waxed paper. Wrap and let stand until ready to eat. Will keep indefinitely in refrigerator or freezes well.