Lemon-pecan fruitcake
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Brown sugar |
| 1 | pounds | Margarine |
| 6 | Eggs; separated | |
| 4 | cups | All-purpose flour; divided |
| 1 | teaspoon | Baking powder |
| 2 | ounces | Lemon extract |
| 1 | quart | Pecans; chopped |
| ½ | pounds | Candied pineapple |
| ½ | pounds | Candied cherries |
Directions
Cream sugar and margarine until smooth; add beaten egg yolks and mix well. Combine 2 cups flour with baking powder; add to creamed mixture. Beat until smooth; add lemon extract. Coat pecans, pineapple and cherries with remaining 2 cups flour; add to creamed mixture. Fold in beaten egg whites. Cover and let stand overnight. To bake, pour mixture into greased (10") tube pan and bake at 325 degrees for 1-½ hours.
SOURCE: Country Cooking, published by Mississippi Farm Bureau Women, 1987. Contributed by Shirley Rayburn. Typed for you by Nancy Coleman.
Submitted By NANCY COLEMAN On 10-21-94
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