Lemon-Pecan Fruitcake

1 lb Brown sugar
6 Egg yolks; beaten
1 ts Baking powder
1 qt Chopped pecans
1/2 lb Candied cherries; chopped
6 Egg whites; beaten
1 lb Butter
2 c Flour
1 Bottle (2-oz) lemon extract
1/2 lb Chopped candied pineapple
2 c Flour

Cream together sugar and butter until smooth; add egg yolks and mix well. Combine 2 cups flour and baking powder and add to creamed mixture. Add lemon extract. Coat pecans, pineapple and cherries with 2 cups flour and add to creamed mixture. Fold in egg whites. Cover and let stand overnight. Pour mixture into greased tube pan and bake at 250 for 1-1/2 hours.

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