Lemon-Pecan Fruitcake


  • 1 (1 pound) box brown sugar
  • 1 pound butter
  • 6 egg yolks, beaten
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 (2 ounce) bottle lemon extract
  • 4 cups chopped pecans
  • 1/2 pound candied pineapple, chopped
  • 1/2 pound candied cherries, chopped
  • 2 cups all-purpose flour
  • 6 egg whites, beaten


  1. Cream together sugar and butter until smooth.
  2. Add beaten egg yolks and mix well.
  3. Combine 2 cups flour and baking powder and add to creamed mixture.
  4. Add lemon extract.
  5. Coat pecans, pineapple and cherries with 2 cups flour and add to creamed mixture.
  6. Fold in beaten egg whites.
  7. Cover and let stand overnight.
  8. The next day, put mixture into a greased tube pan and bake at 250 degrees F for 2 1/2 hours or until cake tests done.

Yields a 6-pound fruitcake.

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