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Nieman Marcus Cherry Nut Cake

List of Ingredients

2 c. butter
2 c. sugar
6 egg yolks, well beaten
3 c. cake flour
3/4 lb. candied cherries
1/4 lb. candied pineapple,
coarsely chopped
5 c. nuts, broken into pieces
2 Tbsp. lemon extract
6 egg whites


Recipe


Cream butter and gradually work in sugar until mixture
is smooth and light. Beat in egg yolks. Sift cake flour; toss
with fruit and nuts, using hands until well coated with flour.
Stir flour mixture into creamed mixture; add lemon extract.
Beat egg whites until stiff, but not dry and fold into batter
thoroughly, but gently. Pour the batter into a well oiled and
floured 10-inch tube pan; bake at 350 degrees for 1 3/4 hours or until
done.
Cool on wire rack for 10 minutes. Remove from pan;
cool completely before slicing.
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