Lemon Pecan Fruitcake
- 1 (1 lb.) box brown sugar
- 1 lb. margarine
- 6 egg yolks, beaten
- 2 c. all-purpose flour
- 1 tsp. baking powder
- 1 (2 oz.) bottle lemon extract
- 1 qt. chopped pecans
- 1/2 lb. candied pineapple, chopped
- 1/2 lb. candied cherries, chopped
- 2 c. all-purpose flour
- 6 egg whites, beaten
- Cream together sugar and margarine until smooth.
- Add beaten egg yolks and mix well. Combine 2 cups flour and baking powder and add to creamed mixture.
- Add lemon extract.
- Coat pecans, pineapple and cherries with 2 cups flour and add to creamed mixture.
- Fold in beaten egg whites.
- Cover and let stand overnight.
- The next day, put mixture into a greased tube pan and bake at 250u0b0 for 2 1/2 hours, or until cake tests done.
- Yields 6 pounds.
brown sugar, margarine, egg yolks, flour, baking powder, lemon extract, pecans, candied pineapple, candied cherries, flour, egg whites
Taken from www.cookbooks.com/Recipe-Details.aspx?id=1013127 (may not work)