- ½ pound candied pineapple
- ½ pound candied cherries
- 4 cups all-purpose flour, divided
- 1 pound chopped pecans
- 1 teaspoon baking powder
- ½ pound butter, at room temperature
- 1 pound light brown sugar
- 6 eggs, separated
- 1 ½ ounces pure lemon extract
Mix candied fruit with 2 cups of flour. Using kitchen scissors coated with flour, cut candied fruit into smaller pieces. Add chopped nuts to fruit and flour mixture and set aside.
Mix baking powder with remaining 2 cups of flour and set aside.
Cream butter and sugar; add egg yolks one at a time. Add flour and baking powder mixture a little at a time. Add the fruit mixture a little at a time. Once incorporated, add the lemon extract. In a separate bowl, beat the egg whites until stiff, and then fold into the cake batter. Let stand in refrigerator overnight.
The next morning preheat oven to 220°.
Grease and flour a Bundt pan. Pack cake batter into pan, and bake for 3-3 ½ hours. A toothpick or knife inserted into cake should come out clean. Let stand on cooling rack for 10-15 minutes then turn out of pan.