Haven't made this one in years, but it is so very, very, very good. Not too cheap to make and not real easy, but so worthwhile.
Texas Lemon Pecan Fruitcake
1/2 pound butter
1/2 pound brown sugar
4 cups chopped pecans
3 eggs separated (beat eggs whites til stiff)
3/4 oz. bottle lemon extract (I actually like 1 tablespoon)
1 teaspoon vanilla
1/8 teaspoon salt
2 cups flour
1/4 cup milk
1/2 pound candied pineapple
1/2 pound candied cherries
1/2 teaspoon baking powder
Cream butter and sugar. add beaten egg yolks; add dry ingredients alternating with liquid. Add lemon and vanilla extracts then fold in egg whites last. Cook at 250 degrees for 2 - 2 1/2 hrs in stem pan. Put pan of water in oven. Do Not Overcook. Batter will be very stiff and doesn't rise very much; a very dense and full of pecans. That's why I like it so much. No raisins or other yuky stuff.