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Pecan Fruit Cake

Charles.Durand's picture
Ingredients
  Candied cherries 1 Pound, cut into pieces (About 2.5 Cups)
  Golden raisins 1 Pound (About 3 Cups)
  Pecans 1 Pound, coarsely chopped (About 4 Cups)
  Sifted all purpose flour 4 Cup (64 tbs)
  Baking powder 2 Teaspoon
  Butter/Margarine 2 Cup (32 tbs)
  Lemon juice 4 Teaspoon
  Sugar 2 1⁄4 Cup (36 tbs)
  Eggs 6 Large
Directions

Combine cherries, raisins, pecans, and 1 cup of the flour.
Blend the remaining flour and baking powder; set aside.
Cream butter with lemon juice.
Add sugar gradually, creaming until fluffy after each addition.
Add eggs, one at a time, beating thoroughly after each addition.
Beating only until smooth after each addition, add dry ingredients in fourths to creamed mixture.
Blend in the fruit mixture.
Turn batter into a well greased 10-inch tubed pan and spread evenly.
Place a shallow pan containing water on bottom rack of oven during baking time.
Bake at 275°F about 4 1/2 hours, or until cake tests done.
Remove from oven to wire rack.
Remove from pan before entirely cooled.
Cool completely.

Recipe Summary

Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Servings: 
22

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