Lemon Pecan Cake

In a large bowl, combine 1 cup flour to chopped fruit, raisins and nuts.

In 2nd bowl, combine remaining flour (2 3/4) with baking powder and salt.

In a 3rd bowl, beat egg whites until stiff (but moist); set aside.

In a 4th very large mixing bowl with your electric mixer on high speed, cream butter, margarine and sugar. Add extract and egg yolks (slightly beaten). Gradually beat in flour mixture; next add the floured fruit mixture.

After all is well mixed, fold in egg whites.

Pour into tube pan (sprayed with Pam and well floured).

Bake for 1 hour at 300°; reduce oven to 250° and bake for 1 hour and 10 minutes. Once baked, leave in pan until cool.

Then remove from pan; cover with a large bowl overnight.

Next day, wrap well with Saran Wrap and foil.

Keep in refrigerator and it will keep for weeks.

The bowl is very heavy and having someone to help you is great.