White Christmas Fruit Cake

• 3 c. plain flour
• 2 c. sugar
• 6 eggs, separated
• 1 lb. pecan halves
• 1/2 lb. candied red cherries
• 1/2 lb. candied green cherries
• 1/2 lb. melted margarine
• 1/2 lb. melted butter
• 1 oz. lemon extract
• 1 oz. vanilla extract
• 1 lb. box white raisins
• 1/4 lb. candied pineapple

1. Beat butter, margarine, sugar, egg yolks and extracts well. Mix in 2 1/2 cups flour (dredge fruit and nuts with the other 1/2 cup).
2. Don't chop nuts or fruit.
3. Beat egg whites until stiff and fold into batter, then add the fruit and nuts to the batter and mix well.
4. In a tube pan, bake at 300u0b0 for 1 1/2 to 2 hours. Increase heat to 350u0b0 for 7 to 10 minutes.
5. Leave in oven 7 minutes.
6. Remove and cool in pan.
7. When cool, wrap in foil and store airtight in cool place.
8. Bake at least 10 days before holidays.

flour, sugar, eggs, pecan halves, candied red cherries, candied green cherries, margarine, butter, lemon extract, vanilla extract, white raisins, candied pineapple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=373995 (may not work)