Pecan Cake

1 lb. butter
1 lb. brown sugar
1/2 lb. candied pineapple
1/2 lb. red & green cherries, (candied)
1 lb. pecans, shelled
6 eggs, separated
1 tsp. baking powder
4 c. flour
1 1/2 oz. pure lemon extract

Cream butter and sugar. Add egg yolks, one at a time, mixing well. Sift 2 cups flour and baking powder; add to mixture alternating with lemon extract. Use rest of flour on fruit and nuts, then add to first mixture with spoon. Beat egg whites until stiff. Fold into mixture. Let stand overnight in bowl at room temperature. Next day, pour into tube pan. Bake at 225 degrees for 3 to 3 1/2 hours. Remove from oven turn upside down, so butter will run through cake. Store in airtight container in refrigerator or freeze.

Pecan Cake printer friendly version located here. (Just the recipe. Nothing else.)
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