White Fruitcake

Prepare this cake in two stages — nuts and fruits the night before, mixing and baking the next day.

4 cups (1 pound) shelled pecans
3/4 pound candied red cherries
1 pound candied pineapple
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1 cup butter, softened
1 cup granulated sugar
5 large eggs
1 ounce vanilla extract
1 ounce lemon extract

Chop the pecans coarsely and place in a large bowl. Snip the cherries and pineapple into 1/2-inch pieces, using kitchen shears dipped in water from time to time. Add the fruits to the pecans. Cover with a clean towel and let stand overnight.

Butter a 10-inch tube pan or two 8 x 4-inch loaf pans and line the bottoms with heavy brown paper or cooking parchment; butter the paper. Toss 3 tablespoons of the flour with the fruit mixture; set aside.

Sift together the remaining flour and baking powder.

In a large bowl, cream the butter. Add the sugar gradually, beating thoroughly. Beat in the eggs, one at a time, mixing well after each addition. Add the flour mixture in three or four parts, stirring each time until smooth. Stir in the vanilla and lemon extracts. Add the fruit mixture and mix well with a spoon or floured hands.

Pour the batter into the prepared pan(s) and pack lightly. Place in a cold oven, set at 250 degrees F, and bake 3 hours for a tube pan or 2 1/2 hours for loaf pans. A wooden pick inserted in the center should come out clean, but moist, when the cake is done.

Cool in the pan on a wire rack, turn out, and wrap in foil or plastic wrap. Chill before serving and slice very thin.

This cake will keep for two or three weeks in a cool cupboard or pantry, for several weeks in the refrigerator, or for months in the freezer.