Lemon-Pecan Fruitcake

1 lb Brown sugar

1 lb Margarine

6 Eggs; separated

4 c All-purpose flour; divided

1 ts Baking powder

2 oz Lemon extract

1 qt Pecans; chopped

1/2 lb Candied pineapple

1/2 lb Candied cherries

Cream sugar and margarine until smooth; add beaten egg yolks and mix well. Combine 2 cups flour with baking powder; add to creamed mixture. Beat until smooth; add lemon extract. Coat pecans, pineapple and cherries with remaining 2 cups flour; add to creamed mixture. Fold in beaten egg whites. Cover and let stand overnight. To bake, pour mixture into greased (10") tube pan and bake at 325 degrees for 1-1/2 hours. -----