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

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)