1 lb Brown sugar 2 oz Lemon extract
1 lb Margarine 1 qt Pecans; chopped
6 Eggs; separated 1/2 lb Candied pineapple
4 c All-purpose flour; divided 1/2 lb Candied cherries
1 ts Baking powder
Cream sugar and margarine until smooth; add beaten egg yolks and mix
well. Combine 2 cups flour with baking powder; add to creamed
mixture. Beat until smooth; add lemon extract. Coat pecans,
pineapple and cherries with remaining 2 cups flour; add to creamed
mixture. Fold in beaten egg whites. Cover and let stand overnight. To
bake, pour mixture into greased (10″) tube pan and bake at 325
degrees for 1-1/2 hours.
SOURCE: Country Cooking, published by Mississippi Farm Bureau Women,
1987. Contributed by Shirley Rayburn.
Yields
24 servings