Texas Pecan Fruitcake
Source of Recipe
Internet
List of Ingredients
3 cups sugar
1 lb butter (room temperature)
7 eggs (separated)
1 pound whole red candied cherries
1 pound whole green candied cherries
5 cups all purpose flour
2 oz Lemon EXTRACT (not juice)
1 teaspoon baking soda
1 quart whole pecans
Recipe
Line a tube pan with wax paper. Set aside.
Cream sugar, butter and add well beaten egg yolks. Add 2 1/2
cups flour, soda and lemon extract. Beat well. Add 2 cups
flour. Beat well.
Add 1/2 cup flour to the cherries and pecans. Coat well.
is a very important step. If you don't do it, all of your
cherries and pecans could sink to the bottom of the cake>
Beat egg whites until stiff.
In a VERY large bowl or a clean dishpan, combine the cake batter
and the floured cherries and pecans. Mix well. I use my hands
for this. Then fold in the egg whites...again, your hands are
the best way.
Pour into a tube pan lined with wax paper. This cake batter will
not pour so I "glob" it into the pan with my hands. Cover the
top and the bottom of the filled cake pan with aluminum foil.
Bake at 250 for 4
cool in the pan for about an hour then finish cooling out of the
pan before soaking in amaretto.
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