Recipe - Lemon-Pecan Fruitcake

1 pound Brown sugar
1 pound Margarine
6 Eggs; separated
4 cup Allpurpose flour; divided
1 teaspoon Baking powder
2 ounce Lemon extract
1 qt Pecans; chopped
One half pound Candied pineapple
One half pound 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
1One half hours.
Posted to MCRecipe Digest V1 #263

Date: Sun, 27 Oct 1996 20:04:57 +0000

From: Cheryl Gimenez clgimenez@earthlink.net