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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




 

 

 


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