Mom'S Lemon Fruit Cake
A rich, moist lemon fruit cake combining candied fruit and chopped pecans, perfect for special occasions or festive gatherings with a delightful citrus flavor.
Ingredients
Instructions
- Mix all ingredients together until well combined.
- Divide the batter in half.
- Bake each half for 2 1/2 hours at 250°F.
- Alternatively, bake in a single pan for the same duration.
- The cake yields approximately 6 1/4 pounds.
Tips & Substitutions
To enhance the lemon flavor, consider using fresh lemon zest in addition to the lemon flavoring. If you don't have candied fruit, you can substitute with dried fruits like apricots or raisins, which will add their own unique sweetness. Be sure to check the consistency of the batter; it should be thick but pourable. Also, ensure your butter is softened for easier mixing.
Serving Suggestions
This lemon fruit cake is delightful on its own but can be served with a light dusting of powdered sugar or a lemon glaze for added sweetness. It pairs beautifully with a side of Gurkensalat (Cucumber Salad) for a refreshing contrast. For a festive touch, consider serving it alongside a scoop of Frozen Pineapple Yogurt to balance the rich flavors.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to a week. For longer storage, you can freeze slices wrapped in plastic wrap and then in aluminum foil for up to three months. To reheat, simply thaw at room temperature and warm in the oven at 300°F for about 10 minutes to restore moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Lemon Fruit Cake contains roughly 3043 calories, with 20g protein, 314g carbohydrates, and 200g fat. It is an excellent source of dietary fiber (72% of the Daily Value), vitamin C (47% of the Daily Value), and protein (40% of the Daily Value). It also contributes 20g 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 a different type of nut instead of pecans?
Yes, you can substitute chopped walnuts or almonds for the pecans if you prefer. Keep in mind that each nut has its own flavor profile, so choose one that complements the lemon fruit cake. Just ensure they are chopped finely for even distribution in the batter.
How can I tell if the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with just a few crumbs, the cake is ready. Since this cake is baked at a low temperature, it may take longer than traditional cakes, so patience is key.
What can I do if my cake is too dry?
If the cake turns out dry, consider serving it with a drizzle of lemon syrup or a cream cheese frosting to add moisture. You can also try soaking slices in a bit of lemon juice mixed with sugar to enhance flavor and texture before serving.
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).