Lemon-pecan Fruitcake Recipe
Yield: 24 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Brown sugar,
2 ounce: Lemon extract,
1 lbs: Margarine,
1 quart: Pecans, chopped
6: Eggs, separated
1/2 lbs: Candied pineapple,
4 cup: All-purpose flour, divided
1/2 lbs: Candied cherries,
1 tsp: Baking powder,
Directions:
Cream sugar and margarine until smooth; add beaten egg yolks and mix
well. Combine 2 cups flour with baking powder; add to creamed
mixture. Beat until smooth; add lemon extract. Coat pecans,
pineapple and cherries with remaining 2 cups flour; add to creamed
mixture. Fold in beaten egg whites. Cover and let stand overnight. To
bake, pour mixture into greased (10") tube pan and bake at 325
degrees for 1-1/2 hours.
SOURCE: Country Cooking, published by Mississippi Farm Bureau Women,
1987. Contributed by Shirley Rayburn. Typed for you by Nancy Coleman.
Submitted By NANCY COLEMAN On 10-21-94
Source from luhu.jp
well. Combine 2 cups flour with baking powder; add to creamed
mixture. Beat until smooth; add lemon extract. Coat pecans,
pineapple and cherries with remaining 2 cups flour; add to creamed
mixture. Fold in beaten egg whites. Cover and let stand overnight. To
bake, pour mixture into greased (10") tube pan and bake at 325
degrees for 1-1/2 hours.
SOURCE: Country Cooking, published by Mississippi Farm Bureau Women,
1987. Contributed by Shirley Rayburn. Typed for you by Nancy Coleman.
Submitted By NANCY COLEMAN On 10-21-94
Source from luhu.jp