1 lb. butter
1 lb. brown sugar
1 lb. pecans
1/2 lb. candied cherries
1/2 lb. candied pineapple
4 cups flour
2 oz. pure lemon extract
1 tesp. baking powder
Cream butter and brown sugar together until creamy.
Take 2 cups of the flour and sift together with 1 tesp. baking powder.
Then drdge nuts and fruit with this flour. (I prefer small pieces of fruit so I pulse in the food processor).
Divide yolks and whites of eggs.
To the butter and sugar mixture, add egg yolks one at a time and beat well after each addition. Add remaining two cups of flour alternately with the lemon extract.
Add the nuts, fruit and four mixture.
At the last add the beaten egg whites. *Let stand overnight (not in the icebox) and cook at 250° until done. Place a pan of water in the bottom of the oven to keep the cake moist.
The fruit cake will keep indefinately wrapped in foil in the refrigerator and up to a year frozen.
* I usually cook the cake at 300° for 2-1/2 hours or until done. It is fine to bake it without letting it sit overnight. Line the angle food cake pan with foil and grease the foil very well. I cover the cake for the first couple of hours of baking.