Mrs. Le Tourneau'S Fruit Cake Or Lemon Cake
A rich, fruit-filled cake with candied cherries, pineapple, and nuts, perfect for special occasions or holiday celebrations, offering a moist texture and delightful flavors.
Ingredients
Instructions
- Put all fruit in a bowl.
- Mix 1 cup of the flour with the fruit.
- If using cherries and pineapple, mix them in the batter first without any flour on them.
- Cream the butter and sugar.
- Add Karo syrup, lemon extract, and alternate adding flour and whole eggs.
- Beat well for 5 minutes with an electric beater.
- Pour the mixture over the fruit and nuts.
- Pour into loaf pans or a tube pan.
- Put brown paper on the bottom of the pans and grease them well.
- Bake slowly at 300°F (149°C) for 1 1/2 hours.
- Test to see if done before removing from oven.
Tips & Substitutions
To enhance the flavor, consider adding a splash of vanilla extract or a pinch of nutmeg. If you can't find white karo syrup, light corn syrup can be a suitable substitute. Ensure your fruit is well-drained before mixing to prevent a soggy cake. If you prefer a lighter texture, you can use cake flour instead of all-purpose flour. This cake can also be made gluten-free by using a gluten-free flour blend.
Serving Suggestions
This fruit cake is delightful on its own but can be served with a dollop of whipped cream or a drizzle of warm lemon glaze for extra sweetness. Pair it with a cup of tea or coffee for a comforting afternoon treat. It also complements savory dishes like Honey-Paprika Sweet Onions beautifully for a more balanced meal.
Storage & Reheating
Store any leftover fruit cake in an airtight container at room temperature for up to a week, or refrigerate it for longer freshness. For optimal flavor, allow the cake to sit for a day before slicing. To reheat, gently warm slices in the microwave for a few seconds or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Le Tourneau'S Fruit Cake Or Lemon Cake contains roughly 36 calories, with 0g protein, 4g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 621mg per serving (27% of the Daily Value).
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 fresh fruit instead of candied fruit?
Using fresh fruit is not recommended as it may alter the cake's texture and moisture content. However, if you prefer fresh fruit, be sure to dry it thoroughly before adding it to the batter to avoid excess moisture.
How can I make this cake more festive?
To make the cake more festive, consider adding spices like cinnamon or allspice, or incorporate chopped nuts like walnuts or almonds. A light dusting of powdered sugar on top before serving can add a special touch and enhance its presentation.
Is there a way to make this recipe vegan?
Yes, you can make this fruit cake vegan by substituting eggs with flaxseed meal or applesauce and using a plant-based butter alternative. Ensure the Karo syrup you use is vegan-friendly, and check that the candied fruit is free from animal-derived ingredients.
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).