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.