2 Cups butter (1 lb. room temperature)
2 Cups sugar
4 Cups sifted flour
1 Teaspoon baking powder
3 Tablespoons lemon extract
1 Lb. dates or raisins (chopped)
1 Lb. candied cherries (chopped)
1/2 Lb. candied pineapple (chopped)
1 Lb. pecan pieces
2 Cups orange juice
2 Cups sugar
1 Tablespoon grated orange rind
Mix orange juice, sugar and orange rind. Heat until sugar melts and pour over warm fruit cake.
Cream butter and sugar. Sift flour and baking powder. Add 1/3 of flour, 4 Eggs and lemon extract. Add another 1/3 of the flour, 5 remaining eggs, then last 1/3 of flour. Stir in dates, cherries, pineapple and pecans, then blend. Pour into 1 large tube pan plus 1 loaf pan or 4 loaf pans. Bake 325 degrees for 2 hours.
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!