White Fruit Cake

Cream butter and sugar.

Add lightly beaten eggs, then the flour and baking powder that have been sifted together.

Reserve 1/4 cup of the flour mixture.

Add extracts.

Dredge the candied fruits in the reserved 1/4 cup of flour.

Fold in fruit and pecans into the batter and pour into a greased and floured tube or Bundt pan.

(I use Pam spray which I spray on liberally.)

Place in a cold oven and bake at 250° for approximately 3 1/2 hours or until an inserted toothpick comes out clean.

(When my cake has cooled, I remove it from the pan, turn it right side up and make numerous holes in the top with a toothpick.

I then pour either bourbon, rum or peach brandy into the holes.

Finally, I wrap the cake in tinfoil and place in covered cake plate.)