Fruit Cake

From the Kitchen of Obie Barnett of Junction City, AR


  • 3 Sticks Butter

  • 6 Eggs, separated

  • 2 1/2 Cups Sugar

  • 2 Tbsp. Lemon Extract

  • 1 Tsp. Baking Soda

  • 1 (8 Oz.) Tub Sour Cream

  • 8 Oz. Red Candied Cherries

  • 8 Oz. Green Candied Cherries

  • 8 Oz. Candied Pineapple

  • 3 Cups All Purpose Flour

  • 3 Cups Pecans

  • 2 Cups Coconut


Preheat oven to 275ºF. Cream the butter and sugar together. Add the egg yolks, lemon extract, baking soda, and sour cream to the mixture and blend well. In another bowl, add the fruit to 1½ cups of flour and dredge the fruit till well coated. Add the rest of the flour to the bowl. Blend the flour and fruit with the sugar mixture. Beat the egg whites until stiff peaks are formed. Fold the coconut and pecans into the batter along with the egg whites. Pour batter into a tube pan and bake for 2½ hours or until done.