White Fruit Cake

Directions

1. 1
   Cream butter and sugar.
2. 2
   Add lightly beaten eggs, then the flour and baking powder that have been sifted together.
3. 3
   Reserve 1/4 cup of the flour mixture.
4. 4
   Add extracts.
5. 5
   Dredge the candied fruits in the reserved 1/4 cup of flour.
6. 6
   Fold in fruit and pecans into the batter and pour into a greased and floured tube or Bundt pan.
7. 7
   (I use Pam spray which I spray on liberally.)
8. 8
   Place in a cold oven and bake at 250° for approximately 3 1/2 hours or until an inserted toothpick comes out clean.
9. 9
   (When my cake has cooled, I remove it from the pan, turn it right side up and make numerous holes in the top with a toothpick.
10. 10
    I then pour either bourbon, rum or peach brandy into the holes.
11. 11
    Finally, I wrap the cake in tinfoil and place in covered cake plate.)