Lemon Pecan Fruitcake

Description
Dessert Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe

Ingredients

 * 1 box (pkg.) brown sugar
 * 1 lb butter
 * 6 egg yolks, beaten
 * 4 cups flour
 * 1 tsp baking powder
 * 2 x 2-ounce bottles lemon extract
 * 1 quart pecans (chopped)
 * ½ lb to 1 lb. candied pineapple (chopped)
 * ½ lb to 1 lb. candied cherries (chopped)
 * 6 egg whites, beaten stiff

Directions

 * 1) Cream sugar and margarine.
 * 2) Add egg yolks and mix.
 * 3) Combine 2 cups flour and baking powder and add to creamed mixture.
 * 4) Add lemon extract.
 * 5) Coat pecans and fruit with 2 cups flour and add to creamed mixture.
 * 6) Fold in stiff beaten egg whites.
 * 7) Let stand overnight.
 * 8) Grease, flour, and line tube cake pan.
 * 9) Use brown paper bags to cut lining for cake pan.
 * 10) Grease and flour brown paper as well as pan.
 * 11) Pour mixture into lined pan.
 * 12) Cut brown paper cover for top of cake.
 * 13) Keep covered during baking until last 15 minutes.
 * 14) Bake at 275°F for 2 hours.