This is for Dorothy who requested a recipe for Texas Fruit Cake. This recipe is from my great Aunt May Parker who made it for many years. The recipe is very old. You notice it calls for a sweet wine and the wine she always used was in her own words, "Morgan Davis" wine!! Now we know the wine is really Morgen David wine. I thought this was so cute! Hope this is what you had in mind.
Claudine

Texas Pecan Cake (Aka Texas Fruit Cake)

3 cups sugar
1 pound butter OR 2 cups Crisco®
7 eggs, separated
5 cups cake flour
1 2 oz bottle lemon extract
1 tsp baking soda
4 Tablespoons sweet wine, warmed *see NOTE
4 cups pecans, broken
1 pound candied pineapple
1 pound candied cherries

NOTE: The wine can be any sweet wine, my Aunt always used Morgan David brand. Separate eggs and beat egg whites stiffly and set whites aside. Beat egg yolks. Dredge the pecans and candled fruit in small amount of the cake flour. Cream butter (or Crisco®) and sugar; add beaten yolks and mix well. Add 1/2 of the cake flour; mix well. Add lemon extract.

Mix the soda with the warmed wine and add to the flour mixture, mixing well. Add the remaining 1/2 of the flour, mix well, and then fold in the pecans and candied fruit. Fold in the stiffly beaten egg whites.

Pour in large greased and floured tube pan lined with waxed paper. Put piece of foil over and under cake.

Bake at 250ºF. for 4 hours. Cool, then remove from pan.
Claudine

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