Bubberos Lemon Fruitcake Recipe

Name: Bubberos Lemon Fruitcake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb butter softened; 2 c. sugar; 6 x Large eggs; 1/2 c. fresh lemon juice; 2 Tbsp. grated lemon peel; 3 3/4 c. all-purpose flour; 2 tsp baking pwdr; 1/4 c. finely cut dry peaches; 1/4 c. finely cut dry apricots; 1/4 c. finely cut dry figs; 1/4 c. finely cut dry dates; 1/4 c. dry cranberries; 1 1/2 c. broken pecan pcs; 1 1/2 c. broken walnut pcs; 2 c. raisins Powdered sugar

Servings: persons

1 lb butter softened
2 c. sugar
6 x Large eggs
1/2 c. fresh lemon juice
2 Tbsp. grated lemon peel
3 3/4 c. all-purpose flour
2 tsp baking pwdr
1/4 c. finely cut dry peaches
1/4 c. finely cut dry apricots
1/4 c. finely cut dry figs
1/4 c. finely cut dry dates
1/4 c. dry cranberries
1 1/2 c. broken pecan pcs
1 1/2 c. broken walnut pcs
2 c. raisins Powdered sugar

1
In a large mixing bowl, cream the butter and the 2 c. sugar.
2
Add in Large eggs one at a time, beating well after each addition.
3
Stir in the lemon juice and peel.
4
In another large mixing bowl, combine the remaining ingredients except the powdered sugar; toss together, coating the fruits and nuts well.
5
Gradually stir into the butter mix, mixing till just blended.
6
Spoon batter into a well-greased and floured 10-inch Bundt pan.
7
Let rest 10 min.
8
Bake in a 325-degree oven 1 hour and 45 min, or possibly till browned and cake tests clean near center.
9
Remove from the oven and cold in the pan on a wire rack 15 min.
10
Remove cake from the pan and cold completely on wire rack.
11
Place on a cake plate which has a cover, dust with powered sugar and cover.
12
Let the cake stand one day before slicing.

3997

kcal

Calories

232

Fat

443

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb butter softened, 2 c. sugar, 6 x Large eggs, 1/2 c. fresh lemon juice, and more.

Yes, Bubberos Lemon Fruitcake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!