Texas Pecan Cake

• 1 lb. butter
• 1 lb. brown sugar
• 1 lb. pecans
• 1/2 lb. glace cherries
• 1/2 lb. glace pineapple
• 4 c. flour
• 6 egg yolks
• 6 beaten egg whites
• 1 tsp. baking powder
• 1 1/2 oz. pure lemon extract
• 1 c. orange juice
• 2 c. sugar
• 2 tsp. orange peel

1. Cream butter and sugar. Add egg yolks, one at a time alternately with 2 cups flour to dredge fruits and nuts. Add lemon extract. Fold in egg whites, fruits and nuts. Let stand overnight in the refrigerator. Put into large angel food pan or 2 loaf pans. Bake slowly 3 hours at 225u0b0 or until done. Cool. Wrap well in wax paper or foil and store in airtight container. If cake seems dry to your taste, mix the last 3 ingredients and pour over cake while warm. Serves 12 to 15.

butter, brown sugar, pecans, glace cherries, glace pineapple, flour, egg yolks, egg whites, baking powder, lemon, orange juice, sugar, orange peel

Taken from www.cookbooks.com/Recipe-Details.aspx?id=14747 (may not work)