Cakes:

Lemon Holiday Cake

Comment on this recipe

"This cake was given to me from a friend in Florida. When she gave me a piece to try, I told her I wanted her recipe if she would share it. I think the lemon flavor makes it stand out as a different fruit cake."

Ingredients

2 cups butter
2 cups sugar
2 ounces lemon extract
8 eggs
4 cups flour
1 teaspoon baking powder
1 pound candied cherries, cut up
1 pound candied pineapple, cut up
4 cups pecans

Instructions

Cream butter, sugar and lemon extract. Add eggs; beat well. Add flour and baking powder a little at a time. When well beaten, fold in fruits and nuts which have been lightly floured. Bake in well-greased tube pan.

Bake at 250 degrees for 2 to 3 hours, until toothpick comes out clean. It usually takes 3 hours.

Note: "This makes a large cake so I usually freeze half of it. It freezes well, if you can keep from eating it and it makes it to the freezer."

Gerry Harmon
Aledo