A neighbor gave me this recipe when we first moved to this small town, saying it dated back to the 1800s and everybody in the area made it. I soon discovered why when I took a taste...and I'm not a fruitcake fan! —Lorraine Groh, Ferryville, Wisconsin
Additional candied fruit or nuts and confectioners' sugar, optional
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with orange juice. Stir in the candied fruit, coconut, raisins and nuts.
Press into a greased and waxed paper-lined 10-in. tube pan. Bake at 300° for 80-90 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. If desired, dust with confectioners' sugar and sprinkle candied fruit or nuts.