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Lemon-pecan Fruitcake

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CATEGORY CUISINE TAG YIELD
Eggs Cakes, Desserts 24 Servings

INGREDIENTS

1 lb Brown sugar
1 lb Margarine
6 Eggs, separated
4 c All-purpose flour, divided
1 t Baking powder
2 oz Lemon extract
1 qt Pecans, chopped
1/2 lb Candied pineapple
1/2 lb Candied cherries

INSTRUCTIONS

Cream sugar and margarine until smooth; add beaten egg     yolks and
mix well. Combine 2 cups flour with baking       powder; add to
creamed mixture. Beat until smooth; add     lemon extract. Coat
pecans, pineapple and cherries with remaining 2 cups flour; add to
creamed mixture. Fold in beaten egg whites. Cover and let stand
overnight. To bake, pour mixture into greased (10")        tube pan
and  bake at 325 degrees for 1-1/2    hours. Posted to MC-Recipe Digest
V1  #263  Date: Sun, 27 Oct 1996 20:04:57 +0000  From: Cheryl Gimenez
<clgimenez@earthlink.net>

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