White Lemon Pecan Fruit Cake

Name: White Lemon Pecan Fruit Cake
Ingredients: 1 lb. butter; 1 lb. brown sugar; 1 lb. pecans; 1/2 lb. glazed cherries; 1/2 lb. glazed pineapple; 4 c. flour; 6 eggs, beaten separately; 1 tsp. baking powder; 1 1/2 oz. pure lemon extract

9 ingredients

14 steps

Ingredients

1 lb. butter
1 lb. brown sugar
1 lb. pecans
1/2 lb. glazed cherries
1/2 lb. glazed pineapple
4 c. flour
6 eggs, beaten separately
1 tsp. baking powder
1 1/2 oz. pure lemon extract

Directions

1

Cream
2

the butter.
3

Add sugar, then egg yolks, one at a time, and beat well.
4

Gradually
5

add
6

2 cups of flour with the baking powder.
7

Use other 2
8

cups of flour to dredge fruit and nuts.
9

Add lemon flavoring,
10

then fruit.
11

Fold in by hand with beaten egg whites.
12

Let stand overnight in refrigerator.
13

Next morning, put in pan and bake in a slow oven (250°) from 2 to 3 hours (nearer 3 hours).
14

Makes 1 angel cake pan.