Texas Pecan Cake

• 1 lb. shelled pecans, chopped
• 1 lb. brown sugar
• 1 lb. butter
• 6 eggs
• 4 c. all-purpose flour, well sifted
• 1/2 lb. glazed pineapple, cut in small pieces
• 1 1/2 lb. glazed cherries, cut in pieces

1. Separate eggs.
2. Cream butter and sugar.
3. Add egg yolks and beat well.
4. Beat egg whites until fluffy but not stiff.
5. Fold into creamed mixture.
6. Stir in the flour.
7. Now stir in the nuts and the fruit.
8. Refrigerate dough overnight.
9. The next morning, put dough into an ungreased tube pan.
10. It will go in the pan in chunks, as it is cold, but it will spread as it bakes.
11. Bake 3 hours, beginning at 250u0b0 and gradually increasing heat the last hour and a half until it reaches 350u0b0.
12. The long slow cooking browns the pecans and makes this cake especially good.
13. To decorate the cake, put whole pecans and pieces of pineapple and cherry halves on top of the cake as it rises and begins to bake.
14. Serves 10.

pecans, brown sugar, butter, eggs, allpurpose flour, pineapple, glazed cherries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=467074 (may not work)