Lemon Pecan Fruitcake Recipe

Name: Lemon Pecan Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 lb.) box brown sugar; 1 lb. margarine; 6 egg yolks, beaten; 2 c. all-purpose flour; 1 tsp. baking powder; 1 (2 oz.) bottle lemon extract; 1 qt. chopped pecans; 1/2 lb. candied pineapple, chopped; 1/2 lb. candied cherries, chopped; 2 c. all-purpose flour; 6 egg whites, beaten

Servings: persons

1 (1 lb.) box brown sugar
1 lb. margarine
6 egg yolks, beaten
2 c. all-purpose flour
1 tsp. baking powder
1 (2 oz.) bottle lemon extract
1 qt. chopped pecans
1/2 lb. candied pineapple, chopped
1/2 lb. candied cherries, chopped
2 c. all-purpose flour
6 egg whites, beaten

1
Cream together sugar and margarine until smooth.
2
Add beaten egg yolks and mix well. Combine 2 cups flour and baking powder and add to creamed mixture.
3
Add lemon extract.
4
Coat pecans, pineapple and cherries with 2 cups flour and add to creamed mixture.
5
Fold in beaten egg whites.
6
Cover and let stand overnight.
7
The next day, put mixture into a greased tube pan and bake at 250u00b0 for 2 1/2 hours, or until cake tests done.
8
Yields 6 pounds.

1607

kcal

Calories

Fat

224

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 (1 lb.) box brown sugar, 1 lb. margarine, 6 egg yolks, beaten, 2 c. all-purpose flour, and more.

Yes, Lemon Pecan Fruitcake 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 Fruitcake

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