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| LEMON NUT FRUIT CAKE | |
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1 (1 lb.) pkg. brown sugar 1 lb. (4 sticks) butter 6 egg yolks, beaten 4 cups all-purpose flour, divided 1 tbsp. baking powder 2 oz. bottle lemon flavoring 4 cups chopped pecans 1 lb. candied, chopped pineapple 1 lb. candied, chopped cherries 6 egg whites, beaten Cream sugar and butter until smooth. Add egg yolks; mix well and add 2 cups flour and baking powder to creamed mixture. Add flavoring. Coat pecans and fruit with 2 cups flour and add to creamed mixture. Fold in beaten egg whites. Mix well and pour in prepared tube pan. Bake in slow (250°F) oven for 1 1/2 hours. | |
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recipe reviews #187209
1luckykitten Linda (Mississippi) says:
This is almost the exact Lemon Nut Cake my mother made in the 50s, except hers called for 1 lb. of white raisins rather than the candied fruit. She always made fruit cake, too, but this was my brother's favorite. It was THE BEST ever, so I have to give this recipe 5 stars!
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