Lemon Fruitcake
Yield
servingsPrep
20 minCook
90 minReady
110 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
sugar
|
|
| 2 | cups |
butter
|
|
| 6 | large |
eggs
|
|
| 1 | teaspoon |
baking soda
|
|
| 2 ½ | ounces |
lemon extract
|
*
|
| 4 ½ | cups |
all-purpose flour
|
|
| 3 | cups |
pecans
chopped |
|
| 1 | cup |
raisins, seedless
|
|
| 1 | cup |
candied pineapple
|
*
|
| 1 | cup |
maraschino cherries
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
sugar
|
|
| 473 | ml |
butter
|
|
| 6 | large |
eggs
|
|
| 5 | ml |
baking soda
|
|
| 72.3 | ml/g |
lemon extract
|
*
|
| 1.1 | l |
all-purpose flour
|
|
| 7.1E+2 | ml |
pecans
chopped |
|
| 237 | ml |
raisins, seedless
|
|
| 237 | ml |
candied pineapple
|
*
|
| 237 | ml |
maraschino cherries
|
*
|
Directions
Preheat oven to 325℉ (160℃).
In a large bowl, cream sugar and butter for several minutes.
Beat in eggs. Then add baking soda, lemon extract and flour.
Blend well. Fold in fruit and chopped pecans; pour into a well-greased cake pan.
Bake for 1½ hours.
