| Lemon Fruit Cake Recipe |
Ingredients |
Makes 2 large loaves or 4 small ones
- 1 pound butter or margarine
- 2 cups sugar
- 6 eggs, separated, the whites stiffly beaten
- 2 ounces lemon extract
- 2 cups flour
- ½ pound candied cherries
- ½ pound golden raisins
- 1 pound/ 4 cups pecans, chopped
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Method
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- Preheat the oven to 250ºF. Line loaf pans with wax paper.
- Cream together the butter or margarine and sugar. Add the egg yolks, one at a time, beating slowly.
- Beat in the lemon extract. Add 1½ cups of the flour, a little at a time, beating after each addition.
- Dredge the fruit and nuts in the remaining ½ cup of flour and stir into the mixture. Fold in the stiffly beaten egg whites.
- Transfer the mixture to the prepared pans and bake for 2 to 2½ hours.
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