Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 box (pkg.) brown sugar
- 1 lb. butter
- 6 egg yolks, beaten
- 4 cups flour
- 1 tsp. baking powder
- 2 2-ounce bottles lemon extract
- 1 quart pecans (chopped)
- 1/2 lb. to 1 lb. candied pineapple (chopped)
- 1/2 lb. to 1 lb. candied cherries] (chopped)
- 6 egg whites, beaten stiff
Directions
1.Cream sugar and margarine. Add egg yolks and mix.
2.Combine 2 cups flour and baking powder and add to creamed mixture. Add lemon extract.
3.Coat pecans and fruit with 2 cups flour and add to creamed mixture.
4.Fold in stiff beaten egg whites. Let stand overnight.
5.Grease, flour, and line tube cake pan. Use brown paper bags to cut lining for cake pan. Grease and flour brown paper as well as pan.
6.Pour mixture into lined pan.
7.Cut brown paper cover for top of cake. Keep covered during baking until last 15 minutes. Bake at 275 degrees for 2 hours