A lemon and vanilla-scented fruitcake,chock-full of pecans and candied pineapple and cherries.
Recipe: White Fruitcake
1 cup butter or margarine1 cup granulated sugar5 large eggs1 3/4 cups sifted all-purpose flour1 pound candied pineapple, chopped1 pound candied cherries, chopped4 cups broken pecans1/2 teaspoon baking powder1 tablespoon vanilla extract1 tablespoon lemon extract
Yield: 1 cake or 2 loaves
Note: May also be baked in two 9 x 5 x3-inch loaf pans for 2 1/2 hours.
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