Pecan Lemon Fruit Cake
Pecan Lemon Fruit Cake is a rich, moist treat combining buttery cake with crunchy pecans and vibrant candied fruits, infused with a refreshing lemon flavor. Perfect for special occasions or holiday festivities, it offers a delightful balance of sweetness and citrus zest, appealing to those who enjoy hearty, fruit-filled desserts.
Ingredients
Instructions
- Cream the butter; add sugar and continue creaming.
- Add eggs one at a time, beating after each addition.
- Mix baking powder with flour one cup at a time.
- Mix the remaining cup of flour with nuts and candied fruits.
- Fold the flour mixture into the creamed mixture and add lemon extract.
- Pour the batter into a tube pan and let it set overnight in the refrigerator.
- Bake in a slow oven at 250°F (120°C) for 3 hours.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming with sugar. If you don't have lemon extract, fresh lemon juice and zest can be used for a citrusy flavor. You can also substitute half of the pecans with walnuts for a different nutty taste. Consider using gluten-free flour for a gluten-free version.
Serving Suggestions
This Pecan Lemon Fruit Cake is delightful on its own, but it pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve it alongside a cup of coffee or tea for a perfect afternoon treat. For a refreshing addition, consider serving with a side of Easiest Fruit Salad.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to five days. To keep it fresh longer, you can refrigerate it for up to two weeks. When ready to enjoy, warm individual slices in the microwave for about 15-20 seconds for best results.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan Lemon Fruit Cake contains roughly 2560 calories, with 33g protein, 377g carbohydrates, and 112g fat. It is an excellent source of calcium (77% of the Daily Value), protein (66% of the Daily Value), and iron (64% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1186mg per serving (52% 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 different types of nuts in this recipe?
Absolutely! While pecans are traditional, feel free to swap them with walnuts or almonds for a different flavor. Just keep the measurement the same to maintain the cake’s texture.
How can I adjust this recipe for a smaller cake?
To make a smaller cake, you can halve the ingredients and bake it in a smaller pan. Keep an eye on the baking time, as it may reduce. A loaf pan is a great alternative for smaller portions.
What should I do if my cake is too dense?
If your cake turns out dense, it might be due to overmixing or too much flour. Ensure you measure flour accurately and mix just until combined after adding the dry ingredients. Letting it rest overnight helps develop flavors but avoid excessive mixing.
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).