The third and final winner in the Salisbury Post’s Holiday Recipe Contest is Margaret Price of Salisbury with her Lemon Extract Cake.

The Post got more dessert recipes than any other category, and there were lots of poundcakes of all flavors, mostly chocolate.

Price says her cake is almost like a fruitcake, but not as heavy, and she likes the lemon flavor.

She can’t remember where she got the recipe, if someone gave it to her, or she saw it somewhere, but it’s one she enjoys making, right around Christmas. The candied fruit can make it a little expensive, but she thinks it’s worth it.

For her recipe, Price will receive a handmade cutting board by Charlie Shank of Oliver Cupboards, and a selection of sauces and rubs from little e.

Here’s her lemony almost fruitcake:

Lemon Extract Cake

1 pound butter or margarine (4 sticks)

2 1/3 cup sugar

6 eggs

3 ounces lemon extract

4 cups sifted flour

1 1/2 tsp. baking powder

1/2 tsp. salt

1/2 pound candied cherries

1/4 pound candied pineapple

1/4 pound white raisins

4 cups pecans (about a pound)

Cream the butter and sugar together. Add eggs and beat well. Add lemon extract and blend. Sift dry ingredients together and add to the creamed mixture. Fold in raisins, fruit and nuts. Pour into a greased and floured tube pan or two loaf pans.

Bake at 300 degrees for two-and-a-half hours for the loaf pan or three hours in the tube pan. The top will crust and crack when done.

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