Lemon Nut Fruitcake
A rich fruitcake packed with pecans, candied cherries, and bright lemon flavor, perfect for festive occasions or as a flavorful gift for loved ones.
Ingredients
Instructions
- Cream butter and light brown sugar until light and fluffy.
- Add eggs, one at a time, beating after each addition.
- In a separate bowl, mix cake flour, baking powder, candied cherries, and broken pecans.
- Gradually add the dry ingredients to the creamed mixture, mixing well.
- Add lemon extract and stir to combine.
- Pour the batter into a greased and floured large tube pan.
- Bake at 275°F (135°C) for 2 hours, checking periodically to ensure slow baking.
Tips & Substitutions
For a lighter fruitcake, consider substituting half the butter with unsweetened applesauce. If you prefer a different nut, walnuts can be used instead of pecans. To enhance the lemon flavor, add a tablespoon of lemon zest to the batter. Ensure that the cake is baked slowly at a low temperature to avoid burning, as this is crucial for achieving the perfect texture.
Serving Suggestions
This Lemon Nut Fruitcake is delightful on its own, but it also pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, serve it alongside a warm cup of Eileen'S Tomato Soup to balance the sweetness. It makes for a lovely dessert at holiday gatherings or as a sweet treat with afternoon tea.
Storage & Reheating
After baking, let the fruitcake cool completely in the pan before transferring it to an airtight container. It can be stored at room temperature for up to a week or refrigerated for longer freshness. For reheating, slice the cake and warm it gently in the microwave for about 10-15 seconds, just until it's slightly warm.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Nut Fruitcake contains roughly 3990 calories, with 53g protein, 332g carbohydrates, and 289g fat. It is an excellent source of iron (117% of the Daily Value), dietary fiber (110% of the Daily Value), and protein (107% of the Daily Value), and a good source of vitamin A. 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 a different type of sugar instead of light brown sugar?
Yes, you can substitute light brown sugar with granulated sugar or dark brown sugar. However, using dark brown sugar will give the cake a richer flavor and darker color, while granulated sugar may make it slightly less moist.
How can I tell when the fruitcake is done baking?
To check if the fruitcake is done, insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, the cake is ready. Keep in mind that baking at a low temperature requires patience, so be sure to check periodically.
Can I freeze the Lemon Nut Fruitcake?
Absolutely! To freeze, wrap the cooled fruitcake tightly in plastic wrap and then in aluminum foil. It can be kept in the freezer for up to three months. When ready to enjoy, thaw it in the refrigerator overnight 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).