From the kitchen of Mary Ellerd, Lawrence, Kansas

Ingredients

• 4 cups shelled pecans
• 1 lb. candied cherries
• 1 lb. candied pineapple
• 1 3/4 cups all-purpose flour
• 1/2 lb. butter

• 1 cup granulated sugar
• 5 large eggs
• 1/2 tsp. baking powder
• 1 to 2 oz. vanilla extract
• 1 to 2 oz. lemon extract

Instructions

1. Chop the nuts and the fruit into medium-sized pieces and dredge with 1/4 cup flour.

2. In a large bowl, cream together the butter and sugar until they are light and fluffy. Add well-beaten eggs and blend well.

3. In a small bowl, sift the remaining flour and baking powder together. Fold this mixture into the egg and butter mixture, and mix in the vanilla and lemon extract. Blend in fruits and nuts.

4. Grease pan and line the pan(s) with parchment, foil or waxed paper. Pour the batter into prepared pan(s). Place in a cold oven and bake at 250 degrees for 1 to 3 hours (the baking time varies with the size of the pan).

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Find more about:

• Cherries |
• Holiday & Seasonal Cakes |
• Pecans |
• Pineapple |
• Whole Eggs

Related Categories:

• Holiday & Seasonal Cakes |
• Pineapple Recipes