Lemon-Pecan Fruitcake

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Title: LEMON-PECAN FRUITCAKE
Categories: Cakes
Yield: 24 Servings

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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