Lemon Pecan Fruitcake

==Description==
Dessert Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe
==Ingredients==
* 1 box (pkg.) brown sugar
* 1 lb butter
* 6 egg yolks, beaten
* 4 cups flour
* 1 tsp baking powder
* 2 x 2-ounce bottles lemon extract
* 1 quart pecans (chopped)
* ½ to 1 lb candied pineapple (chopped)
* ½ to 1 lb candied cherries (chopped)
* 6 egg whites, beaten stiff
==Directions==
# Cream sugar and margarine.
# Add egg yolks and mix.
# 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.
# 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.
# Keep covered during baking until last 15 minutes.
# Bake at 275°F degrees for 2 hours.
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Category:Cake Recipes