Lemon Pecan Cake

This candied loaf is my father’s other must have at the holidays. The original recipe belonged to my maternal great-grandmother, which is hanging in a place of honor above my stove.

  • 1 lb (2 cups) butter or margarine
  • 1 lb (2 1⁄4 cup) brown sugar
  • 1 lb (4 cups) flour
  • 1 teaspoon baking powder
  • 1 pound pecans
  • 1⁄2  pound candied cherries
  • 1⁄2  pound candied pineapple
  • 6 eggs, separated
  • 3 tablespoons lemon extract

Dredge the fruit and nuts in 2 cups of flour and set aside. Combine the remaining 2 cups of flour and baking powder. Cream the sugar and shortening. Add egg yolks one at a time, beating well after each addition. Add flour alternately with lemon extract. Whip the egg whites until stiff. Fold in the egg whites, then the fruit and nuts. Put in 2 greased loaf pans or 1 stem pan. Cover with a clean cloth and let it set for a couple of hours. Bake at 300° until done (1 hour or more, depending on size of pan.

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