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

1. Cream the butter and brown sugar.
2. Cream well.
3. Add egg yolks, one at a time, beating well after each addition.
4. Sift 2 cups of flour with baking powder.
5. Add alternately with vanilla to creamed mixture.
6. (This may be done in mixer.)
7. Use remaining 2 cups of flour to dredge nuts and fruits.
8. Add to first mixture, stirring with a spoon.
9. Beat egg whites stiff and fold into mixture.
10. Let stand overnight at room temperature.
11. Next day, pour into greased 10-inch tube pan.
12. Bake at 225u0b0 for 3 hours and 15 minutes.
13. Turn upside down to cool.
14. 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)