Lemon Pecan Fruitcake

  1. Cream together sugar and margarine until smooth.
  2. Add beaten egg yolks and mix well. Combine 2 cups flour and baking powder and add to creamed mixture.
  3. Add lemon extract.
  4. Coat pecans, pineapple and cherries with 2 cups flour and add to creamed mixture.
  5. Fold in beaten egg whites.
  6. Cover and let stand overnight.
  7. The next day, put mixture into a greased tube pan and bake at 250u0b0 for 2 1/2 hours, or until cake tests done.
  8. 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)

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