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Lemon Fruitcake

2 c Sugar

2 c Butter

6 Eggs

1 ts Baking soda

2 1/2 oz Lemon extract

4 1/2 c Flour

3 c Pecans; chopped

1 c Raisins

1 c Candied pineapple

1 c Maraschino cherries

Preheat oven to 325 degrees. In a large bowl, cream sugar and butter for several minutes. Beat in eggs. Then add baking soda, lemon extract and flour. Blend well. Fold in fruit and chopped pecans; pour into a well-greased cake pan. Bake for 1-1/2 hours. From the Dec issue of Home Cooking. Formatted for MM by Pegg Seevers 11/17/94 -----

 

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