1 (1-pound) package brown sugar
2 cups (4 sticks) butter
6 large eggs, separated and beaten
4 cups all-purpose flour, divided
1 teaspoon baking powder
¼ cup lemon extract
4 cups pecans, chopped
½ pound candied pineapple
½ pound candied cherries
In a large bowl cream together the brown sugar and butter. Add the beaten egg yolks, mixing well. Add 2 cups of the flour and the baking powder to the creamed mixture. Add the lemon extract.
In a medium bowl coat the pecans, pineapple, and cherries with the remaining 2 cups of flour. Add to the creamed mixture.
In a medium bowl beat the egg whites until stiff. Fold into the creamed mixture. Cover and let stand overnight in a cold oven.
The following day, preheat the oven to 250 degrees. Grease a 10-inch tube pan. Spoon the mixture into the prepared pan and bake 2½ hours, or until a wooden pick inserted in the center comes out clean.
Makes 12 to 15 servings
Fredna McBride, Member
Scarlett Red Hatters,
Jacksonville, Florida