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
- 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 (all chopped) 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 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)