Search
by Ingredient

Lemon-Pecan Fruitcake

StarStarStarHalf starEmpty star

Submitted by smithy_fizz

Lemon-Pecan Fruitcake recipe

YIELD

12 servings

PREP

15 min

COOK

90 min

READY

9 hrs

Ingredients

1 453.6
POUND G BROWN SUGAR
1 453.6
POUND G MARGARINE
6 6
LARGE LARGE EGGS
separated
4 946
CUPS ML ALL-PURPOSE FLOUR
divided
1 5
TEASPOON ML BAKING POWDER
2 57.8
OUNCES ML/G LEMON EXTRACT *
1 0.9
QUART L PECANS
chopped *
½ 226.8
½ 226.8

Directions

Cream sugar and margarine until smooth; add beaten egg yolks and mix well.

Combine 2 cups flour with baking powder; add to creamed mixture.

Beat until smooth; add lemon extract.

Coat pecans, pineapple and cherries with remaining 2 cups flour; add to creamed mixture.

Fold in beaten egg whites.

Cover and let stand overnight.

To bake, pour mixture into greased (10 inch) tube pan and bake at 325℉ (160℃) for 1½ hours.

* not incl. in nutrient facts Arrow up button

Comments


anonymous

This is the recipe my mother used for years. It's delicious, and I'm so glad to see it here in print!

 

 

Nutrition Facts

Serving Size 180g (6.3 oz)
Amount per Serving
Calories 692 43% from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 478mg 20%
Total Carbohydrate 31g 31%
Dietary Fiber 2g 8%
Sugars g
Protein 16g
Vitamin A 30% Vitamin C 0%
Calcium 8% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

Email this recipe