OLD MRS HOLLEY'S WHITE FRUITCAKE
4 cups shelled pecans
3/4 lb candied cherries
1 lb candied pineapple
13/4 cups all-purpose flour
1/2 lb oleo
1 cup granulated sugar
5 large eggs
1/2 tsp baking powder
1/2 oz lemon extract
1/2 oz vanilla extract
Chop nuts and fruits into medium-size pieces. Dredge with a small amount of
the flour, about a quarter cup. Cream oleo and sugar until light and fluffy.
Add well beaten eggs and blend well. Sift remaining flour and baking powder
together. Fold into eggs and oleo mixture. Add vanilla and lemon
extracts.Mix well. Add fruits and nuts. Blend well. Grease a lO-inch tube
pan or 2
loaf pans. Line with heavy brown paper and grease again. Pour batter into
prepared pan or pans. Place in a cold oven and bake at 250 degrees for 3
hours for tube pan or 2 hours for 2 loaf pans. Cool in pan or pans on cake
rack.
Makes 5 pounds.
White Trash Cooking II Recipes for Gatherin's by Ernest Mathew Mickler
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