White Lemon Pecan Fruit Cake
A rich, nutty fruit cake infused with lemon and glazed cherries, perfect for special occasions or holiday celebrations, offering a moist texture and vibrant flavors.
Ingredients
Instructions
- Cream the butter until smooth and fluffy.
- Add sugar and beat well.
- Add egg yolks one at a time, beating after each addition.
- Gradually add 2 cups of flour with the baking powder, mixing well.
- Use the remaining 2 cups of flour to dredge the pecans, glazed cherries, and glazed pineapple.
- Add lemon extract to the mixture.
- Fold in the dredged fruit and nuts by hand with beaten egg whites.
- Let the mixture stand overnight in the refrigerator.
- Next morning, pour the batter into an angel cake pan.
- Bake in a slow oven at 250°F (120°C) for 2 to 3 hours, until done.
Tips & Substitutions
For a lighter texture, ensure the butter is well-creamed before adding sugar. If you don't have fresh glazed cherries or pineapple, dried fruits soaked in lemon juice can be a great substitute. Make sure to dredge the fruits in flour to prevent them from sinking while baking. Consider adding a pinch of salt to enhance the flavors.
Serving Suggestions
Serve slices of this fruit cake with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a cup of tea or coffee. For a festive touch, consider drizzling with a lemon glaze. This cake is great for holiday gatherings or as a delightful dessert after a hearty meal.
Storage & Reheating
Store the White Lemon Pecan Fruit Cake in an airtight container at room temperature for up to a week. For longer storage, wrap it tightly in plastic wrap and refrigerate, where it can last for up to a month. To reheat, slice and warm in a low oven briefly to refresh its texture.
Nutrition & Diet Analysis (per serving)
Each serving of White Lemon Pecan Fruit Cake contains roughly 846 calories, with 11g protein, 152g carbohydrates, and 25g fat. It is an excellent source of iron (42% of the Daily Value), calcium (29% of the Daily Value), and protein (22% of the Daily Value), and a good source of dietary fiber. It also contributes 5g 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 in this recipe?
Absolutely! While pecans add a lovely flavor, you can substitute with walnuts or almonds if desired. Just make sure to adjust the quantity slightly based on the nut's texture and taste preference.
Why do I need to let the mixture sit overnight?
Letting the mixture sit overnight allows the flavors to meld together, enhancing the overall taste of the cake. This resting period also helps achieve a denser, more flavorful texture, making it a wonderful treat to enjoy.
What can I do if I don't have lemon extract?
If you don't have lemon extract, you can substitute it with fresh lemon juice and a bit of lemon zest for a natural citrus flavor. Use about 2 tablespoons of juice and zest for a similar effect, but be cautious not to add too much liquid.
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).