Mother'S Southern Fruitcake - cooking recipe

Ingredients

1 lb. butter
1 lb. pecans
1 lb. brown sugar
1 lb. mixed fruit
4 c. flour
1 1/2 oz. lemon extract
1 tsp. baking powder
6 eggs, separated

Preparation

Beat egg whites until stiff; set aside.
Cream butter, sugars and egg yolks.
Sift 3 cups flour and baking soda, then add lemon. Mix fruit with the 4th cup of flour.
Hand mix flour with creamed butter, sugars and egg yolk.
Mix in fruit and nuts.
Fold egg whites.
Let stand in mixing bowl in refrigerator overnight.
Bake in large funnel pan or 2 loaf pans for 3 hours at 250\u00b0.
Check at 2 1/2 hours with toothpick since ovens vary.
Leave upside-down in pan 30 to 45 minutes.