Lemon-Pecan Fruitcake - cooking recipe

Ingredients

1 box brown sugar (light)
1 lb. margarine
6 egg yolks, beaten
2 c. plain flour
1 tsp. baking powder
2 oz. bottle lemon extract
1/2 lb. candied pineapple (1/4 lb. red, 1/4 lb. green)
1/2 lb. candied cherries (1/4 lb. red, 1/4 lb. green)
2 c. plain flour
6 egg whites, beaten
1 qt. pecans

Preparation

Cream together sugar and margarine 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 (all chopped) 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\u00b0 for 1 1/2 to 2 hours.