Pecan Fruit Cake

1. 1

   Cream the butter and brown sugar.

2. 2

   Cream well.

3. 3

   Add egg yolks, one at a time, beating well after each addition.

4. 4

   Sift 2 cups of flour with baking powder.

5. 5

   Add alternately with vanilla to creamed mixture.

6. 6

   (This may be done in mixer.)

7. 7

   Use remaining 2 cups of flour to dredge nuts and fruits.

8. 8

   Add to first mixture, stirring with a spoon.

9. 9

   Beat egg whites stiff and fold into mixture.

10. 10

    Let stand overnight at room temperature.

11. 11

    Next day, pour into greased 10-inch tube pan.

12. 12

    Bake at 225u00b0 for 3 hours and 15 minutes.

13. 13

    Turn upside down to cool.

14. 14

    Keeps well in tin or freezes well.

* Per serving · 4 servings · Values may vary.

No additional tips available.