Lemon-Pecan Fruitcake

1 pound brown sugar; firmly packed
1 pound margarine
6 eggs; separated
4 cups all-purpose flour; divided
1 teaspoon baking powder
2 ounces lemon extract
1 quart Pecan Valley Pecan Pieces
½ pound candied pineapple
½ pound candied cherries1. 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.
2. Coat pecans, pineapple and cherries with remaining 2 cups flour; add to creamed mixture.
3. Fold in beaten egg whites. Cover and let stand overnight.
4. Preheat oven to 325ºF.
5. To bake, pour mixture into greased 10-inch tube pan and bake for 1½ hours or until toothpick inserted in center comes out clean.

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