Grandma Le Blanc'S Texas Pecan Cake

• 3 c. sugar
• 1 lb. butter
• 7 eggs, beaten, separated
• 5 c. flour
• 1 (2 oz.) bottle lemon extract
• 1 tsp. soda
• 4 Tbsp. warm wine or bourbon
• 1 qt. chopped pecans
• 1 lb. candied pineapple, diced
• 1/2 lb. red candied cherries, chopped fine

1. Dissolve
2. soda
3. in
4. wine
5. or
6. bourbon.
7. Cream butter and sugar well.
8. Add
9. a
10. little
11. flour, wine-soda mixture and lemon extract. Add half of the flour, mix well.
12. Add egg yolks, 1 at a time. Beat
13. egg
14. whites
15. until
16. stiff.
17. Add to batter, along with rest of flour.
18. Add fruits and pecans.
19. Bake in a tube pan which has been
20. lined
21. with
22. wax paper.
23. Bake 4 hours at 250u0b0. After cake has cooled, wrap in cheesecloth that has been soaked in bourbon. Store
24. in refrigerator for at least 2 weeks before serving.

sugar, butter, eggs, flour, lemon extract, soda, warm wine, pecans, candied pineapple, red candied cherries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=644339 (may not work)