White Fruit Cake

Cream butter; add sugar and cream until fluffy.

Add beaten eggs and blend well.

Mix together dry ingredients.

Set aside small portion of flour to mix with candied fruit and nuts.

Fold flour mixture into the batter; blend well.

Add lemon and orange extract and blend well.

Mix leftover flour with the candied fruits and nuts until they are all separated, then add to cake batter and blend well.

Grease either three six-inch pans or one large fruit cake pan.

Line with waxed paper on bottom and sides and then grease again.

A shot glass can be placed in the middle of small pans, but grease first and then line with wax paper and grease again.

Place in a cold oven set at 250° and bake 3 hours for the large size and about 2 1/4 hours for the smaller size.

Nuts and cherries placed on tops of cake give a professional touch.

Baste with rum, brandy or sherry, if desired.