Lemon Fruit Cake Recipe

Name: Lemon Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 lb. margarine or butter; 2 1/2 c. sugar; 6 eggs; 1 qt. shelled pecan pieces; 1 (4 oz.) container sliced red and green pineapple (diced); 1 (8 oz.) pkg. chopped dates; 3 3/4 c. flour; 1/2 tsp. salt; 1 tsp. baking powder; 3 oz. lemon extract; 1/2 lb. candied cherries; 1/2 lb. white raisins

Servings: persons

1 lb. margarine or butter
2 1/2 c. sugar
6 eggs
1 qt. shelled pecan pieces
1 (4 oz.) container sliced red and green pineapple (diced)
1 (8 oz.) pkg. chopped dates
3 3/4 c. flour
1/2 tsp. salt
1 tsp. baking powder
3 oz. lemon extract
1/2 lb. candied cherries
1/2 lb. white raisins

1
Cream butter and sugar until fluffy.
2
Add eggs, one at a time, beat well after each.
3
Sift dry ingredients together.
4
Reserve 3/4 cup of dredged fruits and nuts, toss well.
5
Add flour, a little at a time, to cream mixture, then add lemon extract.
6
When well combined, add flour dredged fruit and nuts.
7
Bake at 275u00b0 for 2 to 2 1/2 hours in a greased tube pan which you have lined the bottom of with greased brown paper (paper bag) cut to fit.
8
Test for doneness.

No nutrition data on file — estimate from the ingredient list.

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. margarine or butter, 2 1/2 c. sugar, 6 eggs, 1 qt. shelled pecan pieces, and more.

Yes, Lemon 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 Fruit Cake

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