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Texas pecan fruitcake




Source of Recipe


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Recipe Introduction


Note: The finished batter will be too much for a mixing bowl, so use a large pot to mix in the fruits, nuts and egg whites (or halve the recipe).



List of Ingredients






Makes 4 (9-by-4 ½-inch) loaves

1 pound butter or margarine

2 ½ 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 ½ pounds candied cherries

1 quart chopped pecans


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.




Recipe