| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cake |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Brown sugar |
| 6 |
|
Egg yolks; beaten |
| 1 |
ts |
Baking powder |
| 1 |
qt |
Chopped pecans |
| 1/2 |
lb |
Candied cherries; chopped |
| 6 |
|
Egg whites; beaten |
| 1 |
lb |
Butter |
| 2 |
c |
Flour |
| 1 |
|
Bottle (2-oz) lemon extract |
| 1/2 |
lb |
Chopped candied pineapple |
| 2 |
c |
Flour |
INSTRUCTIONS
Cream together sugar and butter until smooth; add 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 egg whites. Cover and let stand overnight.
Pour mixture into greased tube pan and bake at 250 for 1-1/2 hours.
MRS ESTELLE LOOMIS
POPLAR GROVE, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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