Recipe - Christmas Pound Cake

1 pound Butter
1 pound Sugar
4 cup Allpurpose or 4 One half c. cake
flour
2 cup White raisins
1 pound Pecans; chopped coarsely
One half cup Candied cherries; (up to 1)
One half cup Candied pineapple; (up to 1)
1 One half teaspoon Baking powder
One half teaspoon Salt
4 tablespoon Lemon extract; 2 oz. bottle
6 Eggs

Cream butter, sugar and extract. Sift flour once, and 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 stiff batter so will have to be beaten by hand
probably. 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 300 degrees for 2 hours or
until done when tested.

Posted to BakeryShoppe Digest V1 #444 by Shelley Sparks
ssparks@mailbox.arn.net on Dec 09, 1997