A lemon and vanilla-scented fruitcake, chock-full of pecans and candied pineapple and cherries.

White Fruitcake

1 cup butter or margarine

1 cup granulated sugar

5 large eggs

1 3/4 cups sifted all-purpose flour

1 pound candied pineapple, chopped

1 pound candied cherries, chopped

4 cups broken pecans

1/2 teaspoon baking powder

1 tablespoon vanilla extract

1 tablespoon lemon extract

1. Grease a paper-lined springform tube pan with butter or margarine.
2. Cream butter well. Add sugar gradually and beat until light and fluffy. Beat eggs. Add into creamed mixture, blending well.
3. Mix fruit and nuts with small portion of sifted flour. Sift remaining flour and baking powder together.
4. Fold flour mixture into egg and butter mixture. Add flavorings. Mix well. Fold in fruit and nuts.
5. Pour into prepared tube pan.
6. Place in a cold oven and bake at 250°F (120°C) for 3 hours.
7. Cool in pan on cake rack.
8. When cool, wrap tightly in foil. Store in canister 4 to 8 weeks.

Yield: 1 cake or 2 loaves

Note: May also be baked in two 9 x 5 x 3-inch loaf pans for 2 1/2 hours.