Lemon-Pecan Fruitcake
A rich and flavorful fruitcake featuring lemon extract, candied pineapple, cherries, and toasted pecans. Its moist texture and vibrant flavors make it a delightful treat for special occasions or holiday celebrations, appealing to those who enjoy fruity, nutty baked goods with a hint of citrus.
Ingredients
Instructions
- Cream together the brown sugar and margarine until smooth; add beaten egg yolks and mix well.
- Combine 2 cups of plain flour and baking powder, then add to the creamed mixture.
- Add lemon extract to the mixture.
- Chop candied pineapple, candied cherries, and pecans, then coat them with 2 cups of plain flour and add to the mixture.
- Fold in the beaten egg whites gently.
- Cover the batter and let stand overnight.
- The next day, pour the mixture into a greased tube pan.
- Bake at 250°F (120°C) for 1 1/2 to 2 hours, or until done.
Nutrition & Diet Analysis (per serving)
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).