by kirra » Mon May 11, 2009 10:45 am
Texas Pecan Fruitcake
Ingredients:
1 pound butter or margarine
2-1/2 cups sugar
7 eggs, separated
5 cups cake flour
1 teaspoon baking soda
4 tablespoons warm wine
1 to 2 ounces lemon extract
1 pound candied pineapple
1-1/2 pounds candied cherries
1 quart chopped pecans
Preparation:
In a very large bowl or pot, cream butter and sugar. Add beaten egg yolks, then a little flour, then the baking soda dissolved in the warm wine.
Add the remaining flour alternately with the lemon extract. Stir in the fruit and nuts; then fold in the beaten egg whites.
Bake in pans lined with wax paper at 250 degrees for about four hours.
Yields four loaves.
[b][size=150]Texas Pecan Fruitcake[/size]
Ingredients:[/b]
1 pound butter or margarine
2-1/2 cups sugar
7 eggs, separated
5 cups cake flour
1 teaspoon baking soda
4 tablespoons warm wine
1 to 2 ounces lemon extract
1 pound candied pineapple
1-1/2 pounds candied cherries
1 quart chopped pecans
[b]
Preparation:[/b]
In a very large bowl or pot, cream butter and sugar. Add beaten egg yolks, then a little flour, then the baking soda dissolved in the warm wine.
Add the remaining flour alternately with the lemon extract. Stir in the fruit and nuts; then fold in the beaten egg whites.
Bake in pans lined with wax paper at 250 degrees for about four hours.
Yields four loaves.