Lemon Fruitcake
A moist, flavorful fruitcake infused with lemon and loaded with candied cherries, pineapple, and chopped pecans, perfect for festive occasions or as a sweet gift.
Ingredients
Instructions
- Combine all ingredients thoroughly in a large mixing bowl.
- Pour the batter into a greased baking pan.
- Bake at 250°F (120°C) for 2 hours until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To enhance the lemon flavor, consider adding the zest of one lemon along with the extract. If you prefer a lighter version, you can substitute half of the butter with No-Fat Eggs for a lower fat content. Ensure all ingredients are at room temperature for better mixing and texture. Be careful not to overmix the batter to maintain a light and airy cake.
Serving Suggestions
Serve lemon fruitcake as a delightful dessert during afternoon tea or special occasions. It pairs beautifully with Lemony Hollandaise Sauce drizzled on top for an unexpected twist. Complement with a scoop of vanilla ice cream or fresh whipped cream for added indulgence. A cup of herbal tea makes for a perfect pairing.
Storage & Reheating
Store leftover lemon fruitcake in an airtight container at room temperature for up to a week. For longer storage, wrap it tightly in plastic wrap and refrigerate, which can extend its freshness for up to two weeks. To reheat, slice and warm in the microwave for a few seconds or serve at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Fruitcake contains roughly 1506 calories, with 7g protein, 183g carbohydrates, and 90g fat. It is an excellent source of iron (134% of the Daily Value), potassium (50% of the Daily Value), and calcium (42% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 2286mg per serving (99% 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 fresh lemon juice instead of lemon extract?
Yes, you can substitute fresh lemon juice for lemon extract. However, you may need to increase the amount to achieve the desired flavor, as lemon extract is more concentrated. Start with 1/4 cup of fresh juice and adjust according to your taste preference.
What can I use instead of candied fruit?
If you prefer not to use candied fruit, you can substitute them with dried fruits like raisins or cranberries for a different texture and flavor. Just make sure to chop them into smaller pieces to ensure even distribution throughout the cake.
Why did my fruitcake turn out dry?
A dry fruitcake can result from overbaking or not using enough moisture-rich ingredients. Ensure you monitor the baking time closely and consider adding a bit of milk or yogurt to the batter for extra moisture. Additionally, avoid opening the oven door frequently while baking.
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).