Pecan Fruit Cake

Directions

1. 1
   Cream the butter and brown sugar.
2. 2
   Cream well.
3. 3
   Add egg yolks, one at a time, beating well after each addition.
4. 4
   Sift 2 cups of flour with baking powder.
5. 5
   Add alternately with vanilla to creamed mixture.
6. 6
   (This may be done in mixer.)
7. 7
   Use remaining 2 cups of flour to dredge nuts and fruits.
8. 8
   Add to first mixture, stirring with a spoon.
9. 9
   Beat egg whites stiff and fold into mixture.
10. 10
    Let stand overnight at room temperature.
11. 11
    Next day, pour into greased 10-inch tube pan.
12. 12
    Bake at 225° for 3 hours and 15 minutes.
13. 13
    Turn upside down to cool.
14. 14
    Keeps well in tin or freezes well.