Lemon Fruitcake

No Photo

Ingredients

  • 1 pound butter
  • 1 box brown sugar
  • 6 eggs
  • 4 cups all-purpose flour
  • 2 ounces lemon extract
  • 1/2 pound candied cherries
  • 1/2 pound candied pineapple
  • 1 quart pecans

Instructions

  1. Cream butter, sugar and eggs.
  2. Add flour alternately with lemon extract.
  3. Add fruit and nuts.
  4. Cover and let stand overnight in refrigerator.
  5. Bake at 275 degrees F to 300 degrees F until done.
  6. Let stand for 2 days before serving.