Lemon Pecan Fruitcake

==Description==
Dessert Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe
==Ingredients==
* 1 lb. box brown sugar
* 1 lb. butter
* 6 egg yolks, beaten
* 4 c. all purpose flour
* 1 tsp. baking powder
* 1 (2 oz.) bottle lemon extract
* 1/2 lb. candied cherries
* 1/2 lb. candied pineapple
* 6 egg whites, beaten
* 1 qt. shelled pecans (chopped)
==Directions==
# Cream sugar and butter until smooth. Add egg yolks and mix well.
# Combine 2 cups flour and baking powder and add to creamed mixture. Add lemon extract.
# Coat pecans and fruit with 2 cups flour and add to creamed mixture.
# Fold in stiff beaten egg whites.
# Let stand overnight in refrigerator.
# Grease, flour, and line tube cake pan.
# Use brown paper bags to cut lining for cake pan.
# Grease and flour brown paper as well as pan.
# Pour mixture into lined pan.
# Cut brown paper cover for top of cake.
# Bake at 250°F for 2 1/2 hours.
# Keep covered during baking until last 15 minutes.
__NOTOC__
__NOEDITSECTION__
Category:Brown sugar Recipes
Category:Candied pineapple Recipes
Category:Christmas fruitcake Recipes
Category:Glace cherry Recipes
Category:Pecan Recipes