Lemon Pecan Fruit Cake Recipe

Name: Lemon Pecan Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box brown sugar; 1 lb. oleo or butter (can use 1/2 of each); 6 egg yolks, beaten; 2 c. plain flour; 1 Tbsp. baking powder; 2 oz. bottle lemon extract; 1 qt. chopped pecans; 1/2 lb. candied pineapple; 1/2 lb. candied cherries; 2 c. flour; 6 egg whites, beaten

Servings: persons

1 box brown sugar
1 lb. oleo or butter (can use 1/2 of each)
6 egg yolks, beaten
2 c. plain flour
1 Tbsp. baking powder
2 oz. bottle lemon extract
1 qt. chopped pecans
1/2 lb. candied pineapple
1/2 lb. candied cherries
2 c. flour
6 egg whites, beaten

1
Cream together sugar and oleo until smooth.
2
Add beaten egg yolks.
3
Mix well.
4
Combine 2 cups flour and baking powder.
5
Add to creamed mixture.
6
Add lemon extract and mix good.
7
Coat pecans, pineapple and cherries with the other 2 cups flour.
8
Add to creamed mixture.
9
Fold into batter the beaten egg whites.
10
Cover and let stand overnight.
11
Next day, bake in floured and greased tube pan at 250u00b0 for 2 1/2 hours.

2419

kcal

Calories

142

Fat

225

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 box brown sugar, 1 lb. oleo or butter (can use 1/2 of each), 6 egg yolks, beaten, 2 c. plain flour, and more.

Yes, Lemon Pecan 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 Pecan Fruit Cake

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