1 lb Brown sugar
6 Egg yolks; beaten
1 ts Baking powder
1 qt Chopped pecans
1/2 lb Candied cherries; chopped
6 Egg whites; beaten
1 lb Butter
2 c Flour
1 Bottle (2-oz) lemon extract
1/2 lb Chopped candied pineapple
2 c Flour
Cream together sugar and butter until smooth; add egg yolks and mix well.
Combine 2 cups flour and baking powder and add to creamed mixture. Add
lemon extract. Coat pecans, pineapple and cherries with 2 cups flour and
add to creamed mixture. Fold in egg whites. Cover and let stand overnight.
Pour mixture into greased tube pan and bake at 250 for 1-1/2 hours.
MRS ESTELLE LOOMIS
POPLAR GROVE, AR
From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive,
Yields
1 Servings