LEMON EXTRACT FRUITCAKE

1 pound butter or margarine, softened
2 1/2 cups sugar
6 eggs
1 (2-ounce) bottle lemon extract
4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 pound candied cherries
1/4 pound candied pineapple
1/4 pound white (golden) raisins
4 cups chopped pecans

Preheat oven to 325 degrees F. Grease and flour a tube pan (angel food cake pan).

In a large mixing bowl, cream margarine and sugar. Add eggs and then lemon extract. Mix well. Set aside.

Sift together three times the flour, baking powder and salt. Add to creamed mixture gradually. Fold in fruit and pecans. Place in prepared pan.

Bake for 1 to 1 1/2 hours, or until cake tester inserted in middle comes out clean. Let cool completely before slicing.

Makes 1 tube cake
From: Recipelink.com
Source: Old newspaper recipe clipping