Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Lemon Holiday Cake




Source of Recipe


Internet


List of Ingredients




2 cups butter
2 cups sugar
2 ounces lemon extract
8 eggs
4 cups flour
1 teaspoon baking powder
1 pound candied cherries, cut up
1 pound candied pineapple, cut up
4 cups pecans



Recipe



Cream butter, sugar and lemon extract. Add eggs; beat well. Add flour and baking powder a little at a time. When well beaten, fold in fruits and nuts which have been lightly floured. Bake in well-greased tube pan.

Bake at 250 degrees for 2 to 3 hours, until toothpick comes out clean. It usually takes 3 hours.

Note: "This makes a large cake so I usually freeze half of it. It freezes well, if you can keep from eating it and it makes it to the freezer."