Taylor Family Lemon Pecan Cake
A rich lemon and pecan cake with sweet raisins and candied cherries, perfect for special occasions or family gatherings, offering a delightful blend of citrus and nutty flavors.
Ingredients
Instructions
- Grease and flour a large Bundt or angel food cake pan.
- Cream together the butter and sugar.
- Beat in the eggs one at a time.
- Add the lemon extract.
- Mix the baking powder with the flour.
- Gradually add the flour mixture to the creamed mixture, blending well.
- Fold in the pecans, raisins, and candied cherries.
- Bake in a 275° to 300°F oven for 1 1/2 to 2 hours, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, consider using room temperature ingredients, especially the eggs and butter. You can substitute the white raisins with golden raisins if preferred. If you're looking for a nut-free option, you could replace the pecans with sunflower seeds for a similar crunch. Adjust the lemon extract to taste if you prefer a milder lemon flavor.
Serving Suggestions
This cake is perfect for a family gathering or special occasion. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat. It pairs beautifully with Bob'S Fruit Salad, adding a fresh contrast to the rich flavors of the cake. A cup of tea or coffee would also complement it well.
Storage & Reheating
Allow the cake to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. Reheat individual slices in the microwave for about 10-15 seconds to enjoy it warm.
Nutrition & Diet Analysis (per serving)
Each serving of Taylor Family Lemon Pecan Cake contains roughly 1145 calories, with 18g protein, 116g carbohydrates, and 73g fat. It is an excellent source of dietary fiber (37% of the Daily Value), protein (35% of the Daily Value), and iron (32% of the Daily Value), and a good source of potassium and vitamin C. It also contributes 10g 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 extract instead of lemon?
Yes, you can experiment with other extracts like almond or vanilla if you prefer a different flavor profile. Just keep in mind that these will change the overall taste of the cake, so start with a smaller amount and adjust to your liking.
What can I do if my cake is too dry?
If your cake turns out dry, you can brush it with a simple syrup made from equal parts water and sugar, heated until dissolved. This will add moisture and enhance the sweetness. You can also serve it with a sauce or ice cream to balance the dryness.
Is it possible to make this cake ahead of time?
Absolutely! This cake stores well and can be made a day or two in advance. Just ensure it's well-wrapped to maintain freshness. You can also freeze it for up to a month; just allow it to thaw at room temperature 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).