1 lb. of butter
2 cups of sugar
6 eggs, separated
1 oz. of lemon extract
3 cups of sifted flour
1 lb. of pecan halves
1 lb. of white raisins
1/2 lb. of candied red cherries
1/2 lb. of candied green cherries
1/4 lb. of candied pineapple, cut up
Beat butter, sugar, egg yolks and lemon extract well. Mix in flour, nuts and fruits. Do not chop nuts and fruits. Beat egg whites until stiff and fold into batter. Fill 2 well greased and floured 9 x 5 x 3 inch pans. Bake at 300 degrees for 1 1/2 to 2 hours. Turn oven to 350 degrees and bake 7 minutes. Turn heat off and leave cake in oven 7 minutes.
Remove and cool in pan. When completely cool, take out of pan and wrap in foil. Store
in airtight container in cool place. Keeps for weeks. Makes 2 cakes.
2 cups of sugar
6 eggs, separated
1 oz. of lemon extract
3 cups of sifted flour
1 lb. of pecan halves
1 lb. of white raisins
1/2 lb. of candied red cherries
1/2 lb. of candied green cherries
1/4 lb. of candied pineapple, cut up
Beat butter, sugar, egg yolks and lemon extract well. Mix in flour, nuts and fruits. Do not chop nuts and fruits. Beat egg whites until stiff and fold into batter. Fill 2 well greased and floured 9 x 5 x 3 inch pans. Bake at 300 degrees for 1 1/2 to 2 hours. Turn oven to 350 degrees and bake 7 minutes. Turn heat off and leave cake in oven 7 minutes.
Remove and cool in pan. When completely cool, take out of pan and wrap in foil. Store
in airtight container in cool place. Keeps for weeks. Makes 2 cakes.
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