Lemon Pecan Fruitcake

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

Ingredients

 * 1 lb. box brown sugar
 * 1 lb. butter
 * 6 egg yolks, beaten
 * 4 c. all purpose flour
 * 1 tsp. baking powder
 * 1 (2 oz.) bottle lemon extract
 * 1/2 lb. candied cherries
 * 1/2 lb. candied pineapple
 * 6 egg whites, beaten
 * 1 qt. shelled pecans (chopped)

Directions

 * 1) Cream sugar and butter until smooth. Add egg yolks and mix well.
 * 2) Combine 2 cups flour and baking powder and add to creamed mixture. Add lemon extract.
 * 3) Coat pecans and fruit with 2 cups flour and add to creamed mixture.
 * 4) Fold in stiff beaten egg whites.
 * 5) Let stand overnight in refrigerator.
 * 6) Grease, flour, and line tube cake pan.
 * 7) Use brown paper bags to cut lining for cake pan.
 * 8) Grease and flour brown paper as well as pan.
 * 9) Pour mixture into lined pan.
 * 10) Cut brown paper cover for top of cake.
 * 11) Bake at 250°F for 2 1/2 hours.
 * 12) Keep covered during baking until last 15 minutes.