1 pound butter
1 pound brown sugar
1 pound pecans
one half pound glace cherries
one half pound glace pineapple
4 cups flour
six egg yolks
six egg whites, beaten
1 teaspoon baking powder
1 1/2 ounces pure lemon extract

Cream butter, then cream butter and sugar together. Add egg yolks one at a time alternately with 2 cups flour and baking powder. Beat well after each addition. Use other 2 cups of flour to dredge cherries, pineapple and pecan nuts. Add lemon extract. Gently fold in egg whites, fruits and nuts. Cover and let stand overnight in refrigerator. Pour into a large angel food pan or two loaf pans. Bake slowly three hours at 225° F. Cool. Wrap well and wax paper foil and store in airtight container.

If the finished Texas Pecan Cake seems dry to your tastes use the following sauce poured over the cake while warm:
1 cup orange juice
2 teaspoons orange peel
2 cups sugar

Recipe serves 12 to 15.