Pecan-Fruit Cake Recipe

Name: Pecan-Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 lb. pure butter; 1 lb. (2 1/2 c.) sugar; 1/2 lb. green candied cherries; 1/2 lb. red candied cherries; 1/2 lb. yellow candied pineapple; 4 c. flour; 1 1/2 oz. pure lemon extract; 6 eggs, separated; 1 lb. pecans; 1 lb. candied pineapple (green)

Servings: persons

1 lb. pure butter
1 lb. (2 1/2 c.) sugar
1/2 lb. green candied cherries
1/2 lb. red candied cherries
1/2 lb. yellow candied pineapple
4 c. flour
1 1/2 oz. pure lemon extract
6 eggs, separated
1 lb. pecans
1 lb. candied pineapple (green)

1
Cream butter and sugar.
2
Add egg yolks, 2 cups flour and 1 teaspoon baking powder.
3
Add lemon extract; mix thoroughly.
4
Mix nuts and fruit in 2 cups flour.
5
Then add to preceeding mixture. Fold in stiffly beaten egg whites.
6
Cover with a cloth.
7
Let stand overnight at room temperature.
8
Pour into a greased Bundt cake pan.
9
(Make sure it is greased really heavy! I use oleo or spray really heavy with Pam.)
10
Bake at 275u00b0 for 2 hours.
11
Let cool all day (at least 12 hours) before removing from pan.
12
Check cake after cooking 2 hours to see if inside is cooked.

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 10 ingredients. The key ingredients include: 1 lb. pure butter, 1 lb. (2 1/2 c.) sugar, 1/2 lb. green candied cherries, 1/2 lb. red candied cherries, and more.

Yes, 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.

Pecan-Fruit Cake

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