2 cups butter
2 1/2 cups sugar
1 tablespoon lemon juice
4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 cups chopped pecans or walnuts
2 cups raisins
1 cup chopped dates
1 cup candied cherries
1 cup chopped candied pineapple
Cake pans needed: 3 regular loaf pans, or 6 mini loaf pans
Grease pans well.
In a large bowl, cream together butter and sugar. Add lemon juice and eggs. In a separate bowl combine the flour, baking powder and salt. Slowly combine with creamed mixture and mix well. Add fruits and nuts.
Preheat oven to 300 degrees F.
Pour batter into prepared pans and bake for: 1 1/4 to 1 1/2 hours for regular loaf pans; 45 min to 1 hour for mini loaf pans. Cake is done when top springs back when touched lightly in center.
Preserve cakes by wrapping in cheesecloth that has been soaked in fruit juice, brandy, or rum. Wrap in plastic wrap and refrigerate.
The cakes should sit at least one week in refrigerator.