Holiday Lemon-Pecan Cake
A festive lemon-pecan cake filled with glazed fruits and raisins, perfect for holiday celebrations and offering a rich, citrusy, nutty flavor profile that delights guests.
Ingredients
Instructions
- Beat butter with sugar, adding 1 cup of sugar at a time until well combined.
- Add egg yolks one at a time, beating after each addition.
- Stir in lemon extract.
- Add flour, glazed pineapple, glazed red cherries, glazed green cherries, raisins dredged in flour, and chopped pecans dredged in flour.
- Gently fold in beaten egg whites until fully incorporated.
- Pour batter into lined and well-greased tube or loaf pans.
- Bake at 275°F (135°C) for 2 hours in tube pans or 1 hour and 15 minutes in loaf pans.
Tips & Substitutions
To enhance the flavor, consider using fresh lemon zest along with the lemon extract. If you don't have glazed fruits, you can substitute with dried fruits soaked in lemon juice for a similar effect. Ensure the butter is at room temperature for easier creaming. Be careful not to overmix the batter when folding in the egg whites to maintain a light texture.
Serving Suggestions
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. Serve it alongside a cup of tea or coffee for a perfect afternoon treat. Consider serving it at festive gatherings or as a sweet addition to brunch.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to two months. To reheat, let it come to room temperature or warm individual slices in the microwave for 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Holiday Lemon-Pecan Cake contains roughly 662 calories, with 10g protein, 120g carbohydrates, and 19g fat. It is an excellent source of iron (35% of the Daily Value), vitamin C (24% of the Daily Value), and potassium (22% of the Daily Value), and a good source of calcium and dietary fiber. It also contributes 5g of dietary fiber toward your daily target.
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 a different type of nut in this recipe?
Yes, you can substitute pecans with walnuts or almonds if desired. Just ensure you chop them finely and dredge them in flour to prevent sinking in the batter. This can add a different flavor profile to the cake while still maintaining its texture.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs attached, the cake is ready. Keep in mind that baking times may vary slightly based on your oven, so start checking a bit earlier if needed.
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better after a day as the flavors meld together. You can bake it a day in advance and store it wrapped at room temperature. Just make sure to keep it covered to maintain its moisture.
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).