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| RECIPE FOR LEMON FRUITCAKE |
Title: Lemon Fruitcake
Category: Fruitcakes
Instructions:
Lemon Fruitcake
1 pound butter
1 box brown sugar
6 eggs
4 cups all-purpose flour
2 ounces lemon extract
1/2 pound candied cherries
1/2 pound candied pineapple
1 quart pecans
Cream butter, sugar and eggs. Add flour alternately with lemon extract. Add fruit and nuts. Cover and let stand overnight in refrigerator. Bake at 275 degrees F to 300 degrees F until done. Let stand 2 days before eating.
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