Holiday Delight Fruitcake
1 quart chopped pecans
1 pound candied cherries
1 pound candied pineapple
5 cups all-purpose flour
1 pound butter
1 teaspoon baking soda
1/2 pound white raisins
2 ounces pure lemon extract
6 eggs, separated
3 cups granulated sugar
2 tablespoons water
Heat oven to 250 degrees F. Grease well and flour a 4-quart tube pan.
Cream butter and sugar; add lemon extract and mix well.
Mix 2 cups flour with fruit and nuts.
Add egg yolks to creamed mixture.
Add remaining 3 cups flour and baking soda, diluted in water. Mix well.
Add fruit mixture and blend well.
Fold in stiffly beaten egg whites.
Pour batter into prepared pan.
Bake for 3 hours.