Pecan Fruit Cake - cooking recipe

Ingredients

1 lb. butter
1 lb. pecans
1 lb. brown sugar
1/2 lb. candied cherries
1 1/2 oz. pure vanilla or lemon extract (only liquid in recipe)
1/2 lb. candied pineapple
1 tsp. baking powder
6 eggs, separated
4 c. flour

Preparation

Cream the butter and brown sugar.
Cream well.
Add egg yolks, one at a time, beating well after each addition.
Sift 2 cups of flour with baking powder.
Add alternately with vanilla to creamed mixture.
(This may be done in mixer.)
Use remaining 2 cups of flour to dredge nuts and fruits.
Add to first mixture, stirring with a spoon.
Beat egg whites stiff and fold into mixture.
Let stand overnight at room temperature.
Next day, pour into greased 10-inch tube pan.
Bake at 225\u00b0 for 3 hours and 15 minutes.
Turn upside down to cool.
Keeps well in tin or freezes well.