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Lemon-Pecan Fruitcake

Recipe Ingredients

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

Method

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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