Source:

Martha Purdy

Serves/Makes:1 cake

Ingredients

• 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

Preparation

• 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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