- 1 pound brown sugar; firmly packed
- 1 pound margarine
- 6 eggs; separated
- 4 cups all-purpose flour; divided
- 1 teaspoon baking powder
- 2 ounces lemon extract
- 1 quart pecan pieces
- ½ pound candied pineapple
- ½ pound candied cherries
- 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.
- Preheat oven to 325ºF.
- To bake, pour mixture into greased 10-inch tube pan and bake for 1½ hours or until toothpick inserted in center comes out clean.
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