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Lemon Pecan Fruitcake

Ingredients
  Brown sugar 100 Gram
  Margarine 1 Pound
  Eggs 6 , separated
  Flour 4 Cup (64 tbs)
  Baking powder 1 Teaspoon
  Lemon extract 8 Ounce
  Chopped pecans 1 Quart
  Candied pineapple 1⁄2 Pound, chopped
  Candied cherries 1⁄2 Pound
Directions

Cream brown sugar and margarine together until fluffy.
Add beaten egg yolks; mix well.
Combine 2 cups flour and baking powder; add to creamed mix- ture.
Add lemon extract.
Coat pecans, pineapple and cherries with remaining flour; add to creamed mix- ture.
Fold in stiffly beaten egg whites.
Cover.
Let stand overnight.
Spoon batter into greased tube pan.
Bake at 250 degrees for 1 hour and 30 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack, Fruit Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Party
Servings: 
20

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 744 Calories from Fat 484

% Daily Value*

Total Fat 56 g86.4%

Saturated Fat 7.4 g36.9%

Trans Fat 0 g

Cholesterol 63.4 mg21.1%

Sodium 95.7 mg4%

Total Carbohydrates 57 g19%

Dietary Fiber 5.2 g20.9%

Sugars 26.1 g

Protein 9 g18.4%

Vitamin A 18.2% Vitamin C 0.9%

Calcium 6.4% Iron 17%

*Based on a 2000 Calorie diet

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Lemon Pecan Fruitcake Recipe