Christmas Pound Cake

1 lb. butter
1 lb. sugar
1 lb. flour (4 c. all-purpose or 4 1/2 c. cake flour)
2 c. white raisins
1 lb. pecans, chopped coarsely
1/2 to 1 c. candied cherries
1/2 to 1 c. candied pineapple
1 1/2 tsp. baking powder
1/2 tsp. salt
4 tbsp. lemon extract (2 oz. bottle)
6 eggs

Cream butter, sugar and extract. Sift flour once, and measure. Sift twice more, adding baking powder and salt to last sift. Add eggs, one at a time, to creamed mixture, alternating with flour, beating well after each addition. This makes a stiff batter so will have to be beaten by hand probably. Then add nuts, raisins and candied fruits which have been coated with a little of the flour. Bake in a large round tube pan which has been lined with brown paper and greased. Bake at 300 degrees for 2 hours or until done when tested.

Christmas Pound Cake printer friendly version located here. (Just the recipe. Nothing else.)
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