By: Joan Hadden (2014)
1 Cup Butter (softened)
1 Cup Sugar
3 Eggs, separated
2 Tablespoons Lemon extract
1 ½ Cups all-purpose Flour
1 ¼ Cups Golden Raisins
1 ¼ Cups red & green candied Cherries, halved
1 ½ Cups chopped candied Pineapple
2 Cups whole Pecans
In a large mixing bowl, cream butter, sugar & egg yolks. Add lemon extract; mix well. Gradually add flour.
Fold in fruit & nuts.
Beat the egg whites until soft peaks form then fold into batter & mix well.
Spoon into a greased 10” greased tube pan lined with parchment paper.
Bake @ 200 degrees F for 1 ½ hours.
Increase heat to 250 degrees F & bake for 1 hour.
Increase heat to 300 degrees F & bake for 30 minutes.
Remove from oven & cool completely in the pan.
Seriously, it's a great recipe-try it!