Lemon Pecan Cake - cooking recipe

Ingredients

1 lb. butter (I use 2 sticks Fleischmann's margarine and 2 sticks butter)
1 lb. sugar, sifted first (2 1/4 c.)
1/4 lb. candied red and green cherries, chopped
1 qt. pecans, chopped
1 1/2 oz. lemon extract (3 Tbsp.)
1 tsp. baking powder
1/4 tsp. salt
3 3/4 c. unsifted flour (all-purpose)
6 eggs, separated
2 slices candied pineapple, chopped
1 lb. white raisins

Preparation

In a large bowl, combine 1 cup flour to chopped fruit, raisins and nuts.
In 2nd bowl, combine remaining flour (2 3/4) with baking powder and salt.
In a 3rd bowl, beat egg whites until stiff (but moist); set aside.
In a 4th very large mixing bowl with your electric mixer on high speed, cream butter, margarine and sugar.\tAdd extract and egg yolks (slightly beaten). Gradually beat in flour mixture; next add the floured fruit mixture.
After all is well mixed, fold in egg whites.
Pour into tube pan (sprayed with Pam and well floured).
Bake for 1 hour at 300\u00b0; reduce oven to 250\u00b0 and bake for 1 hour and 10 minutes. Once baked, leave in pan until cool.
Then remove from pan; cover with a large bowl overnight.
Next day, wrap well with Saran Wrap and foil.
Keep in refrigerator and it will keep for weeks.
The bowl is very heavy and having someone to help you is great.