Lemon-Pecan Fruitcake

1. 1

   Cream sugar and margarine until smooth; add beaten egg yolks and mix well.

2. 2

   Combine 2 cups flour with baking powder; add to creamed mixture.

3. 3

   Beat until smooth; add lemon extract.

4. 4

   Coat pecans, pineapple and cherries with remaining 2 cups flour; add to creamed mixture.

5. 5

   Fold in beaten egg whites.

6. 6

   Cover and let stand overnight.

7. 7

   To bake, pour mixture into greased (10 inch) tube pan and bake at 325F (160C) for 1 1/2 hours.

No nutritional information available.

No additional tips available.