Pecan Fruit Cake
- 1 lb. butter
- 1 lb. pecans
- 1 lb. brown sugar
- 1/2 lb. candied cherries
- 1 1/2 oz. pure vanilla or lemon extract (only liquid in recipe)
- 1/2 lb. candied pineapple
- 1 tsp. baking powder
- 6 eggs, separated
- 4 c. flour
- Cream the butter and brown sugar.
- Cream well.
- Add egg yolks, one at a time, beating well after each addition.
- Sift 2 cups of flour with baking powder.
- Add alternately with vanilla to creamed mixture.
- (This may be done in mixer.)
- Use remaining 2 cups of flour to dredge nuts and fruits.
- Add to first mixture, stirring with a spoon.
- Beat egg whites stiff and fold into mixture.
- Let stand overnight at room temperature.
- Next day, pour into greased 10-inch tube pan.
- Bake at 225u0b0 for 3 hours and 15 minutes.
- Turn upside down to cool.
- Keeps well in tin or freezes well.
butter, pecans, brown sugar, candied cherries, vanilla, candied pineapple, baking powder, eggs, flour
Taken from www.cookbooks.com/Recipe-Details.aspx?id=616929 (may not work)