Pecan-Fruit Cake

Name: Pecan-Fruit Cake
Ingredients: 1 lb. pure butter; 1 lb. (2 1/2 c.) sugar; 1/2 lb. green candied cherries; 1/2 lb. red candied cherries; 1/2 lb. yellow candied pineapple; 4 c. flour; 1 1/2 oz. pure lemon extract; 6 eggs, separated; 1 lb. pecans; 1 lb. candied pineapple (green)

10 ingredients

12 steps

Ingredients

1 lb. pure butter
1 lb. (2 1/2 c.) sugar
1/2 lb. green candied cherries
1/2 lb. red candied cherries
1/2 lb. yellow candied pineapple
4 c. flour
1 1/2 oz. pure lemon extract
6 eggs, separated
1 lb. pecans
1 lb. candied pineapple (green)

Directions

1

Cream butter and sugar.
2

Add egg yolks, 2 cups flour and 1 teaspoon baking powder.
3

Add lemon extract; mix thoroughly.
4

Mix nuts and fruit in 2 cups flour.
5

Then add to preceeding mixture. Fold in stiffly beaten egg whites.
6

Cover with a cloth.
7

Let stand overnight at room temperature.
8

Pour into a greased Bundt cake pan.
9

(Make sure it is greased really heavy! I use oleo or spray really heavy with Pam.)
10

Bake at 275° for 2 hours.
11

Let cool all day (at least 12 hours) before removing from pan.
12

Check cake after cooking 2 hours to see if inside is cooked.