Lemon Pecan Cake Recipe

Name: Lemon Pecan Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. butter (I use 2 sticks Fleischmann's margarine and 2 sticks butter); 1 lb. sugar, sifted first (2 1/4 c.); 1/4 lb. candied red and green cherries, chopped; 1 qt. pecans, chopped; 1 1/2 oz. lemon extract (3 Tbsp.); 1 tsp. baking powder; 1/4 tsp. salt; 3 3/4 c. unsifted flour (all-purpose); 6 eggs, separated; 2 slices candied pineapple, chopped; 1 lb. white raisins

Servings: persons

1 lb. butter (I use 2 sticks Fleischmann's margarine and 2 sticks butter)
1 lb. sugar, sifted first (2 1/4 c.)
1/4 lb. candied red and green cherries, chopped
1 qt. pecans, chopped
1 1/2 oz. lemon extract (3 Tbsp.)
1 tsp. baking powder
1/4 tsp. salt
3 3/4 c. unsifted flour (all-purpose)
6 eggs, separated
2 slices candied pineapple, chopped
1 lb. white raisins

1
["In a large bowl, combine 1 cup flour to chopped fruit, raisins and nuts.", "In 2nd bowl, combine remaining flour (2 3/4) with baking powder and salt.", "In a 3rd bowl, beat egg whites until stiff (but moist); set aside.", "In a 4th very large mixing bowl with your electric mixer on high speed, cream butter, margarine and sugar. Add extract and egg yolks (slightly beaten). Gradually beat in flour mixture; next add the floured fruit mixture.", "After all is well mixed, fold in egg whites.", "Pour into tube pan (sprayed with Pam and well floured).", "Bake for 1 hour at 300u00b0; reduce oven to 250u00b0 and bake for 1 hour and 10 minutes. Once baked, leave in pan until cool.", "Then remove from pan; cover with a large bowl overnight.", "Next day, wrap well with Saran Wrap and foil.", "Keep in refrigerator and it will keep for weeks.", "The bowl is very heavy and having someone to help you is great."]

2470

kcal

Calories

127

Fat

294

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 11 ingredients. The key ingredients include: 1 lb. butter (I use 2 sticks Fleischmann's margarine and 2 sticks butter), 1 lb. sugar, sifted first (2 1/4 c.), 1/4 lb. candied red and green cherries, chopped, 1 qt. pecans, chopped, and more.

Yes, Lemon Pecan 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 Pecan Cake

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