Grandma Le Blanc'S Texas Pecan Cake - cooking recipe

Ingredients

3 c. sugar
1 lb. butter
7 eggs, beaten, separated
5 c. flour
1 (2 oz.) bottle lemon extract
1 tsp. soda
4 Tbsp. warm wine or bourbon
1 qt. chopped pecans
1 lb. candied pineapple, diced
1/2 lb. red candied cherries, chopped fine

Preparation

Dissolve
soda
in
wine
or
bourbon.
Cream butter and sugar well.
Add
a
little
flour, wine-soda mixture and lemon extract. Add half of the flour, mix well.
Add egg yolks, 1 at a time. Beat
egg
whites
until
stiff.
Add to batter, along with rest of flour.
Add fruits and pecans.
Bake in a tube pan which has been
lined
with
wax paper.
Bake 4 hours at 250\u00b0. After cake has cooled, wrap in cheesecloth that has been soaked in bourbon. Store
in refrigerator for at least 2 weeks before serving.