White Lemon Pecan Fruit Cake - cooking recipe

Ingredients

1 lb. butter
1 lb. brown sugar
1 lb. pecans
1/2 lb. glazed cherries
1/2 lb. glazed pineapple
4 c. flour
6 eggs, beaten separately
1 tsp. baking powder
1 1/2 oz. pure lemon extract

Preparation

Cream
the butter.
Add sugar, then egg yolks, one at a time, and beat well.
Gradually
add
2 cups of flour with the baking powder.
Use other 2
cups of flour to dredge fruit and nuts.
Add lemon flavoring,
then fruit.
Fold in by hand with beaten egg whites.
Let stand overnight in refrigerator.
Next morning, put in pan and bake in a slow oven (250\u00b0) from 2 to 3 hours (nearer 3 hours).
Makes 1 angel cake pan.