Cream butter, sugar and extract. Sift flour once, and measure. Sift twice
more, adding baking powder and salt to last sift. Add eggs, one at a time,
to creamed mixture, alternating with flour, beating well after each
addition. This makes a stiff batter so will have to be beaten by hand
probably. Then add nuts, raisins and candied fruits which have been coated
with a little of the flour. Bake in a large round tube pan which has been
lined with brown paper and greased. Bake at 300 degrees for 2 hours or
until done when tested.
Posted to Bakery-Shoppe Digest V1 #444 by Shelley Sparks
<ssparks@mailbox.arn.net> on Dec 09, 1997
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