This is a wonderful, made-from-scratch, fruitcake.  Nothing at all like you purchase in the stores.   This is very rich..  

WHITE FRUITCAKE

1 pound candied cherries

1 pound candied pineapple

1 pound raisins or dates (I use golden raisins)

1 pound chopped pecans

3 cups all-purpose flour

2 cups butter or margarine (I use butter)

6 eggs

2 cups sugar

1 ounce lemon extract

Combine fruit, nuts and flour in a large mixing bowl.  Mix with hands until fruit is distributed throughout flour and coated; set aside.  In a separate bowl cream butter and sugar until smooth and fluffy.  Add eggs and lemon extract.  Beat at medium speed of electric mixer until well blended.  Add fruit-nut mixture and mix.  Pour batter into a 10 inch tube pan which has been prepared with non-stick vegetable spray.  Pack mixture evenly into the bottom of the pan.  Bake at 200 degrees for 1-1/2 hours.  Increase heat to 250 degrees and bake 1 hour longer.  Yield 12 to 16 servings.