Mom'S Christmas Pecan Cake
Mom's Christmas Pecan Cake is a rich, buttery dessert packed with chopped pecans, candied cherries, and pineapple, creating a festive and flavorful treat. Perfect for holiday gatherings, it combines sweet, nutty, and fruity notes with a moist texture that appeals to both family and friends alike.
Ingredients
Instructions
- Cream butter and brown sugar together until smooth.
- Add eggs one at a time, beating well after each addition.
- Gradually add flour, mixing until combined.
- Stir in chopped pecans, green candied cherries, red candied cherries, and chopped pineapple.
- Mix well to evenly distribute ingredients.
- Add lemon extract and blend thoroughly.
Tips & Substitutions
For a lighter texture, try using half the amount of butter and replace the other half with unsweetened applesauce. If you don't have candied cherries or pineapple, you can substitute with dried fruits like raisins or apricots. Ensure all ingredients are at room temperature for better mixing. This cake can be made ahead of time, making it perfect for holiday gatherings alongside Cereal Crunch Cookies.
Serving Suggestions
Serve slices of this festive cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat. It pairs wonderfully with a cup of hot tea or coffee. For a festive touch, sprinkle some powdered sugar on top before serving. This cake is perfect for holiday celebrations or as a sweet end to a meal with Grandma Ferry's Dumplings for Snitz and Knepp.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 5 days. For longer storage, wrap the cake tightly in plastic wrap and then in aluminum foil, placing it in the freezer for up to 3 months. To reheat, let it thaw overnight in the refrigerator and then warm in a preheated oven at 300°F for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Christmas Pecan Cake contains roughly 2873 calories, with 39g protein, 293g carbohydrates, and 186g fat. It is an excellent source of dietary fiber (93% of the Daily Value), protein (78% of the Daily Value), and iron (76% of the Daily Value). It also contributes 26g 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 nuts instead of pecans?
Yes, you can substitute pecans with walnuts or almonds if you prefer. However, keep in mind that this will alter the flavor profile slightly. Toasting the nuts beforehand can enhance their flavor and add a lovely crunch to the cake.
Is there a way to make this cake healthier?
To make the cake healthier, consider reducing the brown sugar by a third and using whole wheat flour instead of all-purpose flour. You can also add a bit of Greek yogurt to replace some of the butter, which will keep the cake moist while adding protein.
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better after a day or two once the flavors have melded. You can bake it up to a week in advance and store it properly. Just be sure to let it cool completely before wrapping it for storage.
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).