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.
Tips & Substitutions
To enhance the flavor, consider adding a splash of vanilla extract or a pinch of nutmeg. If you’re out of margarine, unsalted butter works as a great substitute. Ensure to coat the candied fruits and nuts with flour to prevent them from sinking to the bottom during baking. For a lighter texture, whip the egg whites until stiff peaks form before folding them in.
Serving Suggestions
This Lemon-Pecan Fruitcake pairs beautifully with a cup of tea or coffee. Consider serving it with a dollop of whipped cream or a drizzle of chocolate cream frosting for added indulgence. For a delightful contrast, serve slices alongside fresh fruit or a citrus salad. It makes a perfect dessert for gatherings or holiday celebrations.
Storage & Reheating
Store any leftover fruitcake in an airtight container in a cool, dry place. It can also be refrigerated to extend its shelf life. If you prefer to freeze it, wrap it tightly in plastic wrap and then in aluminum foil. When ready to enjoy, let it thaw at room temperature for a few hours.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon-Pecan Fruitcake contains roughly 578 calories, with 5g protein, 47g carbohydrates, and 44g fat. It is a good source of dietary fiber (14% of the Daily Value), calcium (12% of the Daily Value), and iron (10% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
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 types of nuts in this fruitcake?
Yes, you can substitute chopped walnuts or almonds for pecans, depending on your preference. Just make sure to toast the nuts lightly for enhanced flavor before adding them to the batter.
How can I tell when the fruitcake is done baking?
The fruitcake is done when a toothpick inserted into the center comes out clean or with a few crumbs. Additionally, the cake should spring back when gently pressed. Keep an eye on it to avoid overbaking.
Is it possible to make this fruitcake gluten-free?
Absolutely! You can replace the plain flour with a gluten-free all-purpose flour blend. Make sure to check that your baking powder is also gluten-free to ensure the entire recipe is suitable for gluten-sensitive individuals.
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).