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Home » Baked Goods » Lemon-Pecan Fruitcake
Lemon-Pecan Fruitcake Recipe
1 lb Brown sugar 1 lb Margarine 6 Eggs; separated 4 c All-purpose flour; divided 1 ts Baking powder 2 oz Lemon extract 1 qt 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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