Easter Fruitcake

yamma's Note:

This cake takes a little work, but it's a real treat. I prefer using loaf pans. After cake is cool, I like to place it on a sheet of wax paper, douse it with some Malibu rum, wrap it up tightly and set it aside for a few days before serving.

• Total Time: 3 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 12

• 5 eggs
• 1 cup butter
• 1 cup sugar
• 1 ¾ cups flour
• ½ teaspoon baking powder
• 1 cup glace cherries
• 2 cups glace pineapple
• 4 cups pecans
• 1 (½ ounce) bottle pure vanilla extract
• 1 (½ ounce) bottle lemon extract

Directions:

1. Cream butter, add sugar, gradually creaming well until fluffy.
2. Add eggs and blend.
3. Chop nuts and fruit into fine pieces and mix with a few spoons of the flour.
4. Sift remaining flour and baking powder together.
5. Fold flour into creamed mixture, add flavorings and mix well.
6. fold in nuts and fruit.
7. Pour into greased and floured tube pan or 2 loaf pans.
8. Place in cold oven and bake@ 250 degrees for 3 hours.