Fruit Cake

• 8 medium eggs
• ¾ lb butter
• 1 ½ cup sugar
• 2 5/8 cup flour
• 5 ¼ cups candied fruit (cherries, dates, raisins, pineapple - NO CITRUS)
• 4-5 cups chopped pecans or walnuts
• ¾ oz vanilla
• ¾ oz. lemon juice
• ¾ teaspoon baking powder
• ½ cup Amaretto

Grease 3 bread pans and line with parchment paper. Grease parchment paper.

In large container, mix nuts and fruit together and cover with ¼ cup flour. Set aside.

In separate bowl, cream butter with sugar. Beat eggs separately, then add to the butter/sugar. Stir well.

In another bowl, mix flour and baking powder together. Fold this into the butter/sugar/eggs. Stir well.

Add vanilla, lemon juice, and Amaretto. Stir well.

Add mixture to the large container of nuts/fruit. The batter will be very thick. Stir well, until everything is mixed properly. Place in greased pans.

Place pans in COLD oven. Then, turn on oven and bake at 250 degrees for 3 hours. Let cakes cool in pan before serving.