Festive Fruit Cake
|Butter||1 Cup (16 tbs), softened (No Substitutes)|
|Sugar||1 Cup (16 tbs)|
|Eggs||3 , separated|
|Lemon extract||2 Tablespoon|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Golden raisins||1 1⁄4 Cup (20 tbs)|
|Candied cherries||1 1⁄4 Cup (20 tbs), halved (Red And Green)|
|Chopped candied pineapple||1 1⁄2 Cup (24 tbs)|
|Whole pecans||2 Cup (32 tbs)|
In a large mixing bowl, cream butter, sugar and egg yolks.
Add lemon extract; mix well.
Gradually add flour.
Fold in fruit and nuts.
Beat the egg whites until soft peaks form; fold into batter and mix well.
Spoon into a greased 10-in.tube pan lined with waxed paper.
Bake at 200° for 1-1/2 hours.
Increase heat to 250° and bake for 1 hour.
Increase heat to 300° and bake for 30 minutes.
Remove from the oven; cool completely in pan.