Texas Pecan Cake

1 pound butter or margarine
2 1/2 cups sugar
7 eggs, separated
5 cups cake flour
1 teaspoon baking soda
4 tablespoons warm wine
1 to 2 ounces lemon extract
1 pound candied pineapple
1 1/2 pounds candied cherries
1 quart chopped pecans

Cream butter and sugar. Add beaten egg yolks, then a little flour, then the baking soda dissolved in the warm wine.

Add the remaining flour alternately with the lemon extract. Stir in the fruit and nuts; then fold in the beaten egg whites.

Bake in pans lined with wax paper at 250 degrees F for about four hours.

Yields 4 loaves.

NOTE: The finished batter will be too much for a mixing bowl, so use a large pot to mix in the fruits, nuts and egg whites (or halve the recipe).