Christmas Pecan Cake
A rich, nutty Christmas cake infused with lemon, filled with candied fruits and raisins, perfect for holiday celebrations and festive gatherings.
Ingredients
Instructions
- Soak pecans overnight in lemon extract.
- Preheat oven to 300°F. Grease and flour a tube cake pan.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Add dry ingredients and mix thoroughly.
- Stir in fruit and nuts until evenly combined.
- Pour batter into prepared pan, slightly flattening the top.
- Bake for 2 1/2 hours at 300°F, until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For optimal flavor, ensure you soak the pecans in lemon extract overnight, as this infuses them with a refreshing zest. If you don't have lemon extract, you can substitute with vanilla extract for a different, yet delightful flavor. When mixing, avoid overmixing the batter to maintain a light texture. For a twist, consider adding a pinch of nutmeg or cinnamon to enhance the holiday spices.
Serving Suggestions
This festive cake is perfect for holiday gatherings and pairs beautifully with a cup of coffee or tea. For a delightful touch, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. You can also accompany it with a seasonal fruit compote. For more delicious ideas, explore American recipes that celebrate the flavors of the season.
Storage & Reheating
Once cooled, wrap the Christmas Pecan Cake tightly in plastic wrap or aluminum foil to keep it moist. Store it at room temperature for up to a week, or refrigerate for up to two weeks. For longer storage, freeze slices in an airtight container for up to three months. To reheat, simply thaw and warm each slice in the microwave for a few seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Christmas Pecan Cake contains roughly 2849 calories, with 34g protein, 253g carbohydrates, and 202g fat. It is an excellent source of calcium (74% of the Daily Value), protein (68% of the Daily Value), and dietary fiber (67% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 1154mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other nuts instead of pecans?
Yes, you can substitute pecans with walnuts or almonds if desired. However, keep in mind that this will alter the flavor profile slightly. Ensure any nuts used are chopped to a similar size to maintain an even texture throughout the cake.
How do I know when the cake is done baking?
The best way to check for doneness is to insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. Baking times may vary, so keep an eye on your cake during the last half hour of baking.
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better after a day or two, as the flavors meld together. You can bake it a week in advance and store it properly. Just make sure to wrap it well to keep it moist, and let it sit at room temperature before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).