CHRISTMAS POUND CAKE

1 lb. butter or margarine
1 lb. sugar
1 lb. flour (4 C. all-purpose or 4 1/2 C. cake flour)
2 C. white raisins
1 lb. pecans, coarsely chopped
1/2 to 1 C. candied cherries
1/2 to 1 C. candied pineapple
1 1/2 tsp. baking powder
1/2 tsp. salt
4 T. lemon extract (2 oz.) bottle)
6 eggs

Cream butter, sugar and lemon extract. Sift flour once, then measure. Sift twice more, adding baking powder and salt to last sift. Add eggs, one at a time, to creamed mixture, alternating with flour, beating well after each addition. This makes a very stiff batter so will probably have to be beaten by hand. Then add nuts, raisins and candied fruits which have been coated with a little of the flour. Bake in a large round tube pan which has been lined with brown paper and greased. Bake at 300ºF for 2 hours, or until done when tested.