Pecan Fruit Cake
|Candied cherries||1 Pound, cut into pieces (About 2.5 Cups)|
|Golden raisins||1 Pound (About 3 Cups)|
|Pecans||1 Pound, coarsely chopped (About 4 Cups)|
|Sifted all purpose flour||4 Cup (64 tbs)|
|Baking powder||2 Teaspoon|
|Butter/Margarine||2 Cup (32 tbs)|
|Lemon juice||4 Teaspoon|
|Sugar||2 1⁄4 Cup (36 tbs)|
Combine cherries, raisins, pecans, and 1 cup of the flour.
Blend the remaining flour and baking powder; set aside.
Cream butter with lemon juice.
Add sugar gradually, creaming until fluffy after each addition.
Add eggs, one at a time, beating thoroughly after each addition.
Beating only until smooth after each addition, add dry ingredients in fourths to creamed mixture.
Blend in the fruit mixture.
Turn batter into a well greased 10-inch tubed pan and spread evenly.
Place a shallow pan containing water on bottom rack of oven during baking time.
Bake at 275Â°F about 4 1/2 hours, or until cake tests done.
Remove from oven to wire rack.
Remove from pan before entirely cooled.