Cake Recipes
Lemon-Pecan Fruitcake
Yield: 1 (6 pound) fruitcake
Ingredients
- 1 (1 pound) box brown sugar
- 1 pound butter
- 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
Instructions
- 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.