| 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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