Holiday Cake

• 1 lb. butter or margarine
• 1 lb. brown sugar
• 6 eggs, separated
• 4 c. sifted all-purpose flour
• 1 tsp. baking powder
• 6 c. pecans
• 1 lb. red candied cherries
• 1 lb. green candied cherries
• 1/2 lb. candied pineapple
• 1 1/2 oz. lemon extract
• 1/2 tsp. salt

1. Cream butter and sugar.
2. Add beaten egg yolks and lemon extract.
3. Add 2 cups flour with baking powder and salt.
4. Cut fruit and nuts into small pieces.
5. Coat with remaining 2 cups flour and add to mixture.
6. Fold in stiffly beaten egg whites.
7. Turn into greased and floured tube pan with bottom lined with wax paper. Let stand covered with wet cloth in refrigerator overnight.
8. Bake next day at 250u0b0 for 3 1/2 hours.
9. Cool 10 minutes.
10. Turn out on rack to cool.

butter, brown sugar, eggs, flour, baking powder, pecans, red candied cherries, green candied cherries, candied pineapple, lemon extract, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=231868 (may not work)