Recipe for Lemon-Pecan Fruitcake


    Lemon-Pecan Fruitcake

    1 (1 pound) box brown sugar
    1 pound butter or margarine
    6 egg yolks, beaten
    2 cups all-purpose flour
    1 teaspoon baking powder
    1 (2 ounce) bottle lemon extract
    4 cups chopped pecans
    1/2 pound candied pineapple, chopped
    1/2 pound candied cherries, chopped
    2 cups all-purpose flour
    6 egg whites, beaten

    Cream together sugar and butter 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 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 250 degrees F for 2 1/2 hours or until cake tests done.

    Yields a 6-pound fruitcake.