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.
Nutrition & Diet Analysis (per serving)
635
kcal
32% DV
Protein
Fat
Carbs
Diet fit
High-protein
Contains
Milk
Egg
Wheat/Gluten
Tree nuts
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).
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).