Glenna's White Fruit Cake

'''Mama enjoys making this cake for the holidays. It usually lasts through most of the winter where she will have a small piece with a cup of coffee. She has made them and then sent them to her sisters in the mail. Either you love it or hate it. Lol. '''

(Frances Piland)

1 lb butter

2 cups sugar

6 eggs (add one at a time)

3 cups of flour (divided)

1 tsp baking powder

Dash of salt

1 oz. lemon extract

1 qt of pecans

⅔ lb candied pineapple

⅔ lb candied cherries (red and green)

⅔ lb candied dates

Mix together sugar, butter, and add eggs one at a time. Beat well after each addition. Mix 1 cup of flour with nuts and fruit. The other 2 cups with baking powder and add to egg mixture. Add 1 oz of the lemon extract and a dash of salt. Fold in nuts and fruit.

Bake 300 degrees for 20 minutes and reduce to 250 degrees and bake 1 ½ hours or until done. Saturate a cheese cloth with sherry and store in an airtight container for 4 weeks.