- 2 cups butter, softened
- 2-1/2 cups light brown sugar
- 6 egg yolks, well beaten
- 4 cups all-purpose flour
- 3 tbspns lemon extract
- 6 egg whites, stiffly beaten
- 3 to 4 cups chopped pecans
- 8 oz candied cherries, chopped
- 8 oz candied pineapple, chopped
Heat over to 250 degrees. Butter 10-inch tube pan. Cream butter and brown sugar in large bowl. Beat in egg yolks, then beat in flour and lemon extract.
Fold in remaining egg whites, stiffly beaten. Carefully fold in fruit and nuts.
Bake at 250 degrees for 2 to 3 hours or until toothpick inserted in center comes out clean. Cool completely before removing from pan.
Soak cheesecloth in rum, and wrap around cooled cake. Wrap cake in foil, and store in refrigerator. Cake can be stored in refrigerator up to 1 week.
More "Lost" Christmas Cake RecipesKentucky Christmas Jam Cake (1984)
Mississippi Christmas Bourbon Nut Cake with Whiskey Sauce (1977)
(Origin - "Celebrated Seasons - A Cookbook" by the Junior League of Minneapolis, 1987.)