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Desserts - Mom’s Lemon Fruitcake

  • 6 eggs
  • 1 pound butter
  • 2 1/2 cups sugar
  • 1 (2-ounce) bottle lemon extract
  • 4 level cups flour (reserve 1 cup)
  • 1 teaspoon soda
  • 1/2 teaspoon salt
  • 1/2 pound red candied cherries
  • 1/2 pound green cherries
  • 1/2 pound pineapple
  • 4-5 cups pecans

Using mixer, combine eggs, butter, sugar, lemon extract, 3 cups flour, soda, and salt; mix until well blended. Combine fruit, pecans, and 1 cup flour. Add mixture to batter, and, using a spoon, blend well. Pour into a greased pan and bake at 325º for two hours.
The cook says, “This recipe has always been in my family, and we all enjoy it every Christmas. I have no idea where it came from. People who never eat fruitcake love this one. It’s always fun to serve it to a ‘fruitcake-hater’ and watch them smile.”

Submitted By: Paula Terhune
Tipton Farmers Co-op
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