Lemon Butter Fruit Cake Recipe

Name: Lemon Butter Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. light brown sugar; 1 lb. real butter; 6 egg yolks, beaten; 2 c. all-purpose flour; 1 Tbsp. baking powder (stir good); 1 lb. pecans; 1/2 lb. red cherries (candied); 1/2 lb. green cherries (candied); 1/2 lb. pineapple (candied); 1 1/2 oz. lemon extract; 1 1/2 oz. orange juice; 6 egg whites

Servings: persons

1 lb. light brown sugar
1 lb. real butter
6 egg yolks, beaten
2 c. all-purpose flour
1 Tbsp. baking powder (stir good)
1 lb. pecans
1/2 lb. red cherries (candied)
1/2 lb. green cherries (candied)
1/2 lb. pineapple (candied)
1 1/2 oz. lemon extract
1 1/2 oz. orange juice
6 egg whites

1
Cream together light brown sugar and butter.
2
Add beaten egg yolks, flour, baking powder, pecans, red cherries, green cherries and pineapple.
3
Mix all together, then add lemon extract and orange juice.
4
(Keep stirring.)
5
Beat the 6 egg whites until foamy.
6
Fold in last; stir real good.
7
Bake in angel food pan; flour and grease cake pan.
8
Put batter in pan and let set overnight.
9
Bake at 250u00b0 for 3 1/2 hours over a pan of water.

2933

kcal

Calories

205

Fat

234

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 lb. light brown sugar, 1 lb. real butter, 6 egg yolks, beaten, 2 c. all-purpose flour, and more.

Yes, Lemon Butter Fruit Cake 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.

Lemon Butter Fruit Cake

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