1 Lb. butter
2 Cups sugar
4 Cups flour
1 (2 Oz.) Bottle lemon extract
1 Lb. pecans
1 Lb. white raisins
1/2 Lb. candied cherries
1/2 Lb. candied pineapple
Cream butter and sugar together. add eggs one at a time. Add flour and mix well. Add lemon extract and mix well. Stir in fruit and nuts. Bake in a preheated oven at 250’F. or 275’F for 2 1/2 hours. Use deep stem pan at least 5” high.
Very good! Mom usually bakes this one!
This is a moist cake with a fabulous cream cheese frosting. We use the jars of carrot baby food instead of grated carrots because they are so easy and the cake is just as good, if not better! This is my son's all time favorite cake, and the most requested cake for a birthdays around our house... When Taylor was a toddler, he called it "chocolate mustards cake". Don't ask me how it got that name!
This is a recipe from Carolea, my mother's cousin! If you like pumpkin, you will enjoy this cake! It is a good option for Thanksgiving or Christmas!