Mama Nessa's fruitcake

Recipe By: Mama Nessa

I grew up with this recipe, we usually make it the weekend after Thanksgiving, wrap in foil and let it age in the refrigerator until Christmas.   


1 lb butter
3 cups sugar
6 eggs
2oz. lemon extract
1lb. chopped pecans
2 containers candied cherries
1 container (1 lb size) fruit cake mix
1 lb. raisins
1 tsp. baking soda
5 cups flour


Cream first 4 ingredients-set aside-  dredge fruit and nuts with 2 cups of the flour  blend 3 cups flour- 1 tsp.soda   add to egg mixture.   stir in fruit and nuts.   put in well greased angel food pan  cook at 300  for 1 1/2 -1 3/4  hours or until knife inserted in center comes out clean.