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RECIPE FOR LEMON-PECAN FRUITCAKE |
Title: Lemon-pecan Fruitcake Category: Fruitcakes
Instructions:
Lemon-Pecan Fruitcake1 (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.
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