Baytown newspaper about 1993. Made in 1994 and 1995 and subsequent years.
1 lb. butter, room temperature
1 lb. brown sugar (2 cups)
1 oz lemon extract (3 T.=1 oz.)
4 cups flour mixed with 1 teaspoon baking powder
½ lb. candied cherries
½ lb. candied pineapple
1 lb. pecans (floured)
Cream together butter, brown sugar. Add eggs, lemon extract. Add flour and baking powder. Add fruit and nuts. Grease 2 bread pans, divide dough between them. Let stand overnight. Bake 250 2 hours. Bake in tube pan 200 for 3 hours.
I baked mine in the loaf pans for 3 hours. I used dark brown sugar; light brown sugar makes it a lighter color.
So good. I have a fruit cake cookie that I love too... I'll post it soon.