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Pecan Fruit Cake

Charles.Durand's picture
  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

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.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 601 Calories from Fat 285

% Daily Value*

Total Fat 33 g50.9%

Saturated Fat 12.3 g61.4%

Trans Fat 0 g

Cholesterol 101.7 mg33.9%

Sodium 65 mg2.7%

Total Carbohydrates 75 g24.9%

Dietary Fiber 3.4 g13.7%

Sugars 48.7 g

Protein 7 g13.7%

Vitamin A 11.8% Vitamin C 2.2%

Calcium 7.5% Iron 12.5%

*Based on a 2000 Calorie diet

Pecan Fruit Cake Recipe