Lemon-Pecan Fruitcake

• 1 box brown sugar (light)
• 1 lb. margarine
• 6 egg yolks, beaten
• 2 c. plain flour
• 1 tsp. baking powder
• 2 oz. bottle lemon extract
• 1/2 lb. candied pineapple (1/4 lb. red, 1/4 lb. green)
• 1/2 lb. candied cherries (1/4 lb. red, 1/4 lb. green)
• 2 c. plain flour
• 6 egg whites, beaten
• 1 qt. pecans

1. Cream together sugar and margarine until smooth; add beaten egg yolks and mix well.
2. Combine 2 cups flour and baking powder and add to creamed mixture.
3. Add lemon extract.
4. Coat pecans, pineapple and cherries (all chopped) 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 1 1/2 to 2 hours.

brown sugar, margarine, egg yolks, flour, baking powder, lemon extract, candied pineapple, candied cherries, flour, egg whites, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=919078 (may not work)