Lemon Pecan Fruitcake

Info
Cook Time:

Serves:

Ingredients

 * 1 box (pkg.) brown sugar


 * 1 lb. butter


 * 6 egg yolks, beaten


 * 4 cups flour


 * 1 tsp. baking powder


 * 2 2-ounce bottles lemon extract


 * 1 quart pecans (chopped)


 * 1/2 lb. to 1 lb. candied pineapple (chopped)


 * 1/2 lb. to 1 lb. candied cherries (chopped)


 * 6 egg whites, beaten stiff

Directions
1.Cream sugar and margarine. Add egg yolks and mix.

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. Let stand overnight.

5.Grease, flour, and line tube cake pan. Use brown paper bags to cut lining for cake pan. Grease and flour brown paper as well as pan.

6.Pour mixture into lined pan.

7.Cut brown paper cover for top of cake. Keep covered during baking until last 15 minutes. Bake at 275 degrees for 2 hours

Source

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