1. First cream 1 1/2 cups of butter.
2. Then gradually blend in 1 1/2 cups sugar.
3. Add one at a time, beating well after each addition: 6 medium size eggs.
4. Add 1 tsp almond extract, 1 tsp vanilla, 1/2 tsp lemon extract and beat well.
5. Sift together three times: 3 1/2 cups sifted flour, 1 tsp baking powder, 1/2 tsp salt.
6. Use about 1/2 cup of the mixture to flour the fruit and nuts as prepared below:
• 1 cup glace or well drained maraschino cherries, halved
• 2 cups seedless raisins
• 3/4 cup mixed lemon and orange peel, finely cut
• 2 rings candied pineapple, diced
• 1 cup blanched, shredded almonds
7. Add to butter & egg mixture the remaining sifted dry ingredients and 3 TBS cream.
8. Fold in the fruits and nuts
9. Now line your cake tins* with three thicknesses of brown paper on the bottom and two on the sides.
10. Grease the paper next to the cake.
11. Fill the pans about 2/3 full. Build the cake batter well up to the sides and corners of the tin, making a slight hollow in the center.
12. Bake at 250°F until done (small and medium size pans will take 2 to 3 1/2 hours, large size pan takes 4 to 4 1/2 hours).
13. Cake should be firm and should no longer sizzle when pressed lightly.
14. Cool on cake rack until thoroughly cold.

Cake Tin Sizes:

Large – 8×8x3½”
Medium – 6×6x3½”

Master List of Ingredients:

• 1 1/2 cups of butter
• 1 1/2 cups sugar
• 6 eggs, medium size
• 1 tsp almond extract
• 1 tsp vanilla
• 1/2 tsp lemon extract
• 3 1/2 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup glace or well drained maraschino cherries, halved
• 2 cups seedless raisins
• 3/4 cup mixed lemon and orange peel, finely cut
• 2 rings candied pineapple, diced
• 1 cup blanched, shredded almonds
• 3 TBS cream

Date Added: Nov 28, 2007