White Fruit Cake

Directions

1. 1
   Cream butter; add sugar and cream until fluffy.
2. 2
   Add beaten eggs and blend well.
3. 3
   Mix together dry ingredients.
4. 4
   Set aside small portion of flour to mix with candied fruit and nuts.
5. 5
   Fold flour mixture into the batter; blend well.
6. 6
   Add lemon and orange extract and blend well.
7. 7
   Mix leftover flour with the candied fruits and nuts until they are all separated, then add to cake batter and blend well.
8. 8
   Grease either three six-inch pans or one large fruit cake pan.
9. 9
   Line with waxed paper on bottom and sides and then grease again.
10. 10
    Note:
11. 11
    A shot glass can be placed in the middle of small pans, but grease first and then line with wax paper and grease again.
12. 12
    Place in a cold oven set at 250° and bake 3 hours for the large size and about 2 1/4 hours for the smaller size.
13. 13
    Nuts and cherries placed on tops of cake give a professional touch.
14. 14
    Baste with rum, brandy or sherry, if desired.