Lemon Pecan Fruitcake - cooking recipe

Ingredients

1 (1 lb.) box brown sugar
1 lb. margarine
6 egg yolks, beaten
2 c. all-purpose flour
1 tsp. baking powder
1 (2 oz.) bottle lemon extract
1 qt. chopped pecans
1/2 lb. candied pineapple, chopped
1/2 lb. candied cherries, chopped
2 c. all-purpose flour
6 egg whites, beaten

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 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 2 1/2 hours, or until cake tests done.
Yields 6 pounds.