Recipe(tried): Beautiful 5-Pound Fruit Cake (1970's)

BEAUTIFUL 5-POUND FRUIT CAKE

1 cup butter, softened
2 cups sugar
4 eggs
3 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon almond extract
1 cup EACH of crushed pineapple, maraschino cherries, flaked coconut AND chopped pecans
Reserved cherry and pineapple juice liquid to make 1 cup
Maraschino cherries and pecan halves (optional, for garnish)

Preheat oven to 250 degrees F. Grease and flour a tube pan.

Cream butter and sugar. Add eggs one at a time beating well after each.

Sift flour, baking powder, and salt together. Add half of the reserved juice liquid, then half the flour mixture to the butter-sugar mixture. Beat 4 minutes. Add remaining liquid, then flour and beat 4 minutes more.

Add almond extract. Stir in pineapple, cherries, coconut, and chopped pecans. Blend well. Pour into prepared pan.

Bake 2 hours at 250 degrees F. Turn off heat and let cake sit in oven for 1 hour. Remove from pan.

You may garnish top of cake with maraschino cherries and pecan halves 30 minutes before baking time is up, if desired.

Recipe: Newspaper clipping, 1972