Fruitcake

Festive Fruitcake

By:  Joan Hadden (2014)

1 Cup Butter (softened)

1 Cup Sugar

3 Eggs, separated

2 Tablespoons Lemon extract

1 ½ Cups all-purpose Flour

1 ¼ Cups Golden Raisins

1 ¼ Cups red & green candied Cherries, halved

1 ½ Cups chopped candied Pineapple

2 Cups whole Pecans

In a large mixing bowl, cream butter, sugar & egg yolks.  Add lemon extract; mix well.  Gradually add flour.

Fold in fruit & nuts.

Beat the egg whites until soft peaks form then fold into batter & mix well.

Spoon into a greased 10” greased tube pan lined with parchment paper.

Bake @ 200 degrees F for 1 ½ hours.

Increase heat to 250 degrees F & bake for 1 hour.

Increase heat to 300 degrees F & bake for 30 minutes.

Remove from oven & cool completely in the pan.

Seriously, it's a great recipe-try it!