I normally do this at the holidays, but I suppose you could do it anytime you can find the candied fruit.
Beware - this fruitcake is actually the yummiest I've ever tasted and is NOT your typical fruitcake.
1 pound butter
2 C sugar
4 C flour (Set aside 1 C for dredging the fruit)
1/2 tsp salt
8 oz package of white/golden raisins (not the usual Sun-Maid brand of brown raisins!)
1 C candied cherries (NOT the kind you put on your ice cream sundae, these are DRY in the package)
1 C candied pineapple (same as above)
2 C chopped pecans
2 tsp lemon extract
Cream butter, add sugar, and eggs (one at a time, beating until smooth in between)
Add dry ingredients and lemon extract. Dredge the fruit, and add it and nuts.
Use a 10-inch tube pan (like a bundt pan, only smooth) or 2 loaf pans greased and lined with parchment paper.
Bake tube pan for 1hr 45 min at 300
Bake loaf pans 1hr 45 min at 275.
I tried once to use a paper bag to line the pans because I didn't have parchment...it didn't work. Next time we tried not lining the pans at all...it didn't work...so use parchment paper...