Lemon Extract Cake

Introduce

Chef :

Sonya Bankester

Lemon Extract Cake

Ingredient

1 pound

butter, room temperature, softened

2-1/2 cups

candied cherries, chopped (I use 1/2 lb. each of red & green cherries for "color")

1/2 pound

Cooking instructions

* Step 1

Chop fruit and pecans, mix in raisins. Add 1/2 cup all-purpose flour. Mix with wooden spoon or hands, to evenly distribute the flour with the fruit. Best results: let stand overnight before using.

* Step 2

Preheat oven to 300 degrees. Grease and flour cake pans of choice. ie: tube pan, loaf pan, etc.

* Step 3

Cream butter and sugar, add lemon extract and blend well. Add eggs, one at a time, blend well.

* Step 4

Sift together all-purpose flour, baking powder and salt.

* Step 5

Slowly mix in flour mixture to creamed mixture. Mix well, scraping bowl to insure all dry ingredients are well incorporated into mixture.

* Step 6

Fold in chopped fruit mixture.

* Step 7

Bake in preheated oven in tube pan for 2-1/2 to 3 hours. Test using toothpick inserted into top of cake. When cake is done, remove from oven and let cool on cooling rack for 30-45 minutes BEFORE trying to remove from pan. Remove from pan and let cool to room temperature.

* Step 8

This recipe will make one tube pan size cake. It will be heavy. This cake freezes well for later consumption! This cake gifts well, also. Use small loaf pans, wrap in decorative plastic wrap and tie with a ribbon. Ta-da, a tasty gift.

Note: if there is a photo you can click to enlarge it