Lemon-Pecan Fruitcake
Yield
12 servingsPrep
15 minCook
90 minReady
9 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
brown sugar
|
|
| 1 | pound |
margarine
|
|
| 6 | large |
eggs
separated |
|
| 4 | cups |
all-purpose flour
divided |
|
| 1 | teaspoon |
baking powder
|
|
| 2 | ounces |
lemon extract
|
*
|
| 1 | quart |
pecans
chopped |
*
|
| ½ | pound |
candied pineapple
|
|
| ½ | pound |
candied cherries
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
brown sugar
|
|
| 453.6 | g |
margarine
|
|
| 6 | large |
eggs
separated |
|
| 946 | ml |
all-purpose flour
divided |
|
| 5 | ml |
baking powder
|
|
| 57.8 | ml/g |
lemon extract
|
*
|
| 0.9 | l |
pecans
chopped |
*
|
| 226.8 | g |
candied pineapple
|
|
| 226.8 | g |
candied cherries
|
|
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.
