Texas Pecan Fruitcake

[kirra]

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.