Aunt Margaret’s Lemon Fruit Cake by Margaret Morden

Ingredients:

1 lb Butter
2 cups White Sugar
6 Eggs
1/2 cup White Karo Syrup
3 cups Flour, sifted
1 tsp Salt
1 tsp Baking Powder
2oz bottle Lemon Extract
1/2 lb White Raisins
4 cups Pecans, chopped
1 cup Dates, chopped
1 cup Candied Cherries, halved
1 cup Candied Pineapple, cut

Directions:

1. Preheat oven to 300 F.  Line baking pans (parchment or brown paper) and grease them.
2. In a large bowl, put nuts and fruit (not cherries/pineapple) and mix in 1 cup of flour. Set aside.
3. In a medium bowl, mix together flour, baking powder, and salt.
4. In a stand mixer, cream together butter and sugar.  Add Karo and lemon extract.  Alternately add the flour mixture and whole eggs.  Beat well for 5 minutes.  
5. On slow speed, blend into batter the cherries and pineapple.  Blend in mixture of fruit, nuts and flour.  
6. Pour into prepared pans, filling 2/3 full.
7. Bake 1 1/2 hours on middle rack of oven. 4 small loafs and one medium sized loaf or 3 medium sized loafs.