Lemon Fruit Cake
A moist and flavorful lemon fruit cake packed with raisins and pecans, featuring a rich lemon aroma and sweet, nutty notes. Perfect for celebrations or teatime, this dense cake offers a delightful combination of citrus and nutty flavors that appeal to those who enjoy hearty, fruit-laden desserts.
Ingredients
Instructions
- Cream sugar and margarine together until smooth.
- Add eggs one at a time and beat well after each addition.
- Add Wesson oil to the mixture and blend.
- Combine flour, baking powder, salt, and soda in a separate bowl.
- Gradually add dry ingredients alternately with the wet mixture, mixing well.
- Stir in lemon extract, raisins, and chopped pecans.
- Pour batter into a greased baking pan.
- Bake at 250°F (120°C) for 2 hours and 15 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
To enhance the flavor of your Lemon Fruit Cake, consider substituting the golden white raisins with dried cranberries for a tart twist. If you prefer a lighter cake, use half butter and half margarine. Make sure to sift the flour and baking powder together to ensure an even rise. For a touch of freshness, lemon zest can be added to the batter.
Serving Suggestions
Serve the Lemon Fruit Cake with a light dusting of powdered sugar or a drizzle of lemon glaze for added sweetness. It pairs beautifully with a side of Apricot Ribbon Salad for a refreshing contrast. This cake is perfect for afternoon tea or as a delightful dessert after a hearty meal.
Storage & Reheating
Store any leftover Lemon Fruit Cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, slice and warm in the microwave for about 15-20 seconds, or in the oven at a low temperature until just warmed through, preserving its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Fruit Cake contains roughly 513 calories, with 7g protein, 29g carbohydrates, and 45g fat. It is an excellent source of dietary fiber (25% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 788mg per serving (34% 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 butter instead of margarine in this recipe?
Yes, you can substitute butter for margarine in this Lemon Fruit Cake recipe. Using unsalted butter may give the cake a richer flavor and a slightly different texture. Just keep in mind that the cake may be a bit denser, so ensure that you cream it well with the sugar.
How can I make this cake more lemony?
To intensify the lemon flavor, increase the amount of pure lemon extract to 1/3 cup. You can also add the zest of one or two lemons to the batter, which will provide a burst of fresh citrus aroma and enhance the overall taste of your Lemon Fruit Cake.
What should I do if my cake is too dry?
If your Lemon Fruit Cake turns out dry, consider adding a simple syrup made of equal parts sugar and water, heated until dissolved. Brush the syrup over the cooled cake to add moisture and sweetness. Additionally, ensuring that you do not overbake the cake can prevent it from becoming dry in the first place.
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).