Lemon Pecan Fruitcake
Ingredients
1 pound brown sugar
1 pound margarine
6 eggs; separated
4 C. all-purpose flour; divided
1 tsp. baking powder
2 ounces lemon extract
1 quart pecans; chopped
1/2 pound candied pineapple
1/2 pound candied cherries
Cooking Instructions
Cream sugar and margarine until smooth; add beaten egg yolks and mix well. Combine 2 C. flour with baking powder; add to creamed mixture. Beat until smooth; add lemon extract. Coat pecans, pineapple and cherries with remaining 2 C. flour; add to creamed mixture. Fold in beaten egg whites. Cover and let stand overnight. To bake, pour mixture into greased (10 inch) tube pan and bake at 325 degrees for 1-1/2 hours.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)