Ingredients
1 3/4
cups All Purpose or Unbleached Flour
1
cup sugar
1/2
teaspoon salt
1/2
teaspoon baking powder
1 1/2
cups margarine or butter, softened
1
tablespoon vanilla
1
tablespoon lemon extract
5
eggs
1
lb. (4 cups) pecan halves
1
lb. (2 cups) cut-up candied pineapple
3/4
lb. (1 1/2 cups) whole or cut-up candied cherries
Preparation
Heat oven to 300°F. Generously grease and lightly flour two 8x4-inch loaf pans. Lightly spoon flour into measuring cup; level off. In large bowl, combine all ingredients except pecans and fruits. Blend at low speed until moistened; beat 2 minutes at medium speed. Stir in pecans and fruits. Spoon batter into greased and floured pans.
Bake at 300°F. for 1 1/4 to 1 3/4 hours or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pans; cool completely. Wrap tightly in plastic wrap or foil. Store in refrigerator up to 1 month or freeze up to 3 months.
