Lemon Pecan Fruit Cake
A rich and nutty fruit cake infused with lemon, featuring pecans, candied pineapple, and cherries, perfect for festive occasions or special gatherings.
Ingredients
Instructions
- Cream together sugar and oleo until smooth.
- Add beaten egg yolks and mix well.
- Combine 2 cups flour and baking powder.
- Add the flour mixture to the creamed mixture and mix thoroughly.
- Add lemon extract and mix well.
- Coat chopped pecans, candied pineapple, and candied cherries with the remaining 2 cups flour.
- Fold the coated nuts and fruits into the batter.
- Gently fold in the beaten egg whites.
- Cover the batter and let stand overnight.
- Next day, pour the batter into a floured and greased tube pan.
- Bake at 250°F (121°C) for 2 1/2 hours.
Tips & Substitutions
For a richer flavor, consider using light brown sugar instead of regular brown sugar. If you don't have lemon extract, fresh lemon juice and zest can provide a wonderful substitute. Ensure the butter is softened for easy creaming, and folding in the beaten egg whites gently is key to keeping the cake light and airy. For more delightful treats, explore American recipes for cakes.
Serving Suggestions
Serve the Lemon Pecan Fruit Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience. Pair it with a cup of tea or coffee for a cozy afternoon treat. This cake also complements a fresh fruit salad or can be enjoyed on its own as a sweet snack.
Storage & Reheating
Store leftover Lemon Pecan Fruit Cake in an airtight container at room temperature for up to a week. For longer storage, refrigerate it, where it can last for up to two weeks. To reheat, slice and warm in a microwave for 10-15 seconds or in an oven at a low temperature, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Pecan Fruit Cake contains roughly 1175 calories, with 52g protein, 78g carbohydrates, and 74g fat. It is an excellent source of protein (105% of the Daily Value), iron (70% of the Daily Value), and vitamin A (64% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 858mg per serving (37% 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 different nuts in this recipe?
Absolutely! While pecans add a distinctive flavor, walnuts or almonds can be great alternatives. Just be sure to coat them in flour as described to prevent them from sinking to the bottom of the cake.
Why do I need to let the batter stand overnight?
Letting the batter stand allows the flavors to meld and enhances the overall texture of the cake. This resting period also helps the flour fully hydrate, resulting in a moister cake once baked.
Is it possible to make this cake in advance for an event?
Yes, this cake actually tastes better after a day or two as the flavors develop. You can bake it ahead of time and store it as mentioned above. Just ensure it's well-wrapped to maintain freshness.
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).