Lemon Pecan Fruitcake
|Brown sugar||100 Gram|
|Eggs||6 , separated|
|Flour||4 Cup (64 tbs)|
|Baking powder||1 Teaspoon|
|Lemon extract||8 Ounce|
|Chopped pecans||1 Quart|
|Candied pineapple||1⁄2 Pound, chopped|
|Candied cherries||1⁄2 Pound|
Cream brown sugar and margarine together until fluffy.
Add beaten egg yolks; mix well.
Combine 2 cups flour and baking powder; add to creamed mix- ture.
Add lemon extract.
Coat pecans, pineapple and cherries with remaining flour; add to creamed mix- ture.
Fold in stiffly beaten egg whites.
Let stand overnight.
Spoon batter into greased tube pan.
Bake at 250 degrees for 1 hour and 30 minutes.