White Fruitcake

Directions

1. 1
   Chop pecans, candied cherries and pineapple into medium pieces; dredge with a small amount of flour.
2. 2
   Cream butter and sugar until light and fluffy.
3. 3
   Add well-beaten eggs and blend well.
4. 4
   Sift remaining flour and baking powder; fold into egg and butter mixture.
5. 5
   Add vanilla and lemon extracts; mix well.
6. 6
   Add fruits and nuts, blending well.
7. 7
   Grease a 10-inch tube pan.
8. 8
   Line with heavy brown paper and grease again.
9. 9
   Pour batter into pan. Place in cold oven, turn temperature to 250° and bake 3 hours. Cool in pan on cake rack before turning out.
10. 10
    Remove liner.
11. 11
    Store in a cook, dark place.