Ann'S Holiday Fruitcake

• 2 1/2 sticks oleo
• 1/2 c. Wesson oil
• 1 lb. pecan halves
• 1 lb. glazed cherries (whole)
• 1 lb. glazed pineapple, cut in cherry size pieces
• 1 tsp. salt
• 4 c. all-purpose flour
• 6 eggs, separated
• 1 1/2 tsp. baking powder
• 1 Tbsp. lemon extract
• 1 tsp. vanilla extract
• 1 lb. box light brown sugar

1. Cream butter, sugar and oil.
2. Add egg yolks.
3. Beat well.
4. Sift flour, salt and baking powder several times.
5. Add 1 2/3 cups flour mixture to fruit and nuts in large bowl.
6. Add remaining flour mixture to cream mixture.
7. Mix into the fruit and nuts.
8. Last, beat the egg whites stiff, but not dry.
9. Fold into mixture and bake in large tube pan, greased and floured.
10. If you use a large tube pan, bake in 250u0b0 oven 3 to 3 1/2 hours.
11. If you use two smaller pans, bake about 2 hours and 20 minutes.
12. Bake for 1 hour at 300u0b0, then turn down oven for rest of time.
13. Watch closely last half hour.

oleo, wesson oil, pecan halves, glazed cherries, pineapple, salt, allpurpose, eggs, baking powder, lemon extract, vanilla extract, light brown sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=396637 (may not work)