Recipe for Lemon-Pecan Fruitcake


1 lb brown sugar
1 lb margarine
6 eggs; separated
4 cup all-purpose flour; divided
1 teaspoon baking powder
2 oz lemon extract
1 quart pecans; chopped
1/2 lb candied pineapple
1/2 lb candied cherries


Cream sugar and margarine until smooth; add beaten egg yolks and mix well. Combine 2 cups flour with baking powder; add to creamed mixture. Beat until smooth; add lemon extract. Coat pecans, pineapple and cherries with remaining 2 cups flour; add to creamed mixture. Fold in beaten egg whites. Cover and let stand overnight. To bake, pour mixture into greased (10") tube pan and bake at 325 degrees for 1-1/2 hours.

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