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- Martha Purdy
- 1 cup (225 ml) butter or margarine
- 1 cup (225 ml) sugar
- 5 large eggs
- 1-3/4 cups (425 ml) sifted all-purpose flour
- 1 lb (.5 kg). candied pineapple, chopped
- 1 lb (.5 kg). candied cherries, chopped
- 4 cups (950 ml) broken pecans
- 1/2 tsp (2 ml) baking powder
- 1 tbsp (15 ml) vanilla extract
- 1 tbsp (15 ml) lemon extract
- Grease a paper-lined springform tube pan with butter or margarine.
- Cream butter well.
- Add sugar gradually and beat until light and fluffy.
- Beat eggs.
- Add into creamed mixture, blending well.
- Mix fruit and nuts with small portion of sifted flour.
- Sift remaining flour and baking powder together.
- Fold flour mixture into egg and butter mixture.
- Add flavorings; mix well.
- Fold in fruit and nuts.
- Pour into prepared tube pan.
- Place in a cold oven and bake at 250 degrees (125 C.) for 3 hours.
- Cool in pan on cake rack.
- When cool, wrap tightly in foil.
- Store in canister 4 to 8 weeks.
- Yield: 1 cake or 2 loaves
- Note: May also be baked in two 9 x 5 x 3-inch loaf pans for 2 1/2 hours.
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