Lemon-Pecan Fruitcake

Name: Lemon-Pecan Fruitcake
Ingredients: 1 box brown sugar (light); 1 lb. margarine; 6 egg yolks, beaten; 2 c. plain flour; 1 tsp. baking powder; 2 oz. bottle lemon extract; 1/2 lb. candied pineapple (1/4 lb. red, 1/4 lb. green); 1/2 lb. candied cherries (1/4 lb. red, 1/4 lb. green); 2 c. plain flour; 6 egg whites, beaten; 1 qt. pecans

11 ingredients

7 steps

Ingredients

1 box brown sugar (light)
1 lb. margarine
6 egg yolks, beaten
2 c. plain flour
1 tsp. baking powder
2 oz. bottle lemon extract
1/2 lb. candied pineapple (1/4 lb. red, 1/4 lb. green)
1/2 lb. candied cherries (1/4 lb. red, 1/4 lb. green)
2 c. plain flour
6 egg whites, beaten
1 qt. pecans

Directions

1

Cream together sugar and margarine until smooth; add beaten egg yolks and mix well.
2

Combine 2 cups flour and baking powder and add to creamed mixture.
3

Add lemon extract.
4

Coat pecans, pineapple and cherries (all chopped) with 2 cups flour and add to creamed mixture.
5

Fold in beaten egg whites.
6

Cover and let stand overnight.
7

The next day, put mixture into a greased tube pan and bake at 250° for 1 1/2 to 2 hours.