Favorite Blonde Fruit Cake
Contributed by Diane S.
Source: MARY J. GRIFFITH, Palmersville, Tenn.

2 cups butter, softened
2 cups sugar
8 large eggs
4 cups all-purpose flour, divided
1 teaspoon baking powder
1/4 teaspoon salt
1 (2-ounce) bottle lemon extract
1 pound red candied cherries, cut into fourths
1 pound green candied cherries, cut into fourths
1 pound shelled pecans, chopped (about 4 cups)
Additional candied cherries and nuts (optional)

Line sides and bottom of a 10-inch tube pan with brown paper (not recycled);
grease paper, and set pan aside.

Beat butter at medium speed with an electric mixer until fluffy; gradually
add sugar, beating well. Add eggs, one at a time, beating until blended
after each addition.

Combine 3 cups flour, baking powder, and salt; add to butter mixture
alternately with lemon extract, beginning and ending with flour mixture. Mix
at low speed until blended after each addition.

Combine candied cherries, pecans, and remaining 1 cup flour, tossing to
coat; stir into batter. Spoon batter into prepared pan. Arrange additional
candied cherries and nuts on top of batter, if desired.

Bake at 250° for 3 hours or until a wooden pick inserted in cake comes out
clean. Cool in pan on a wire rack.

Remove cake from pan; peel paper liner from cake. Wrap cake in aluminum foil
or plastic wrap; store in an airtight container in refrigerator up to 3
weeks. Yield: one 10-inch cake.

Lemon extract gives this cake a tart little kiss of flavor.