Print Recipe

Lemon-Pecan Fruitcake

Ingredients

Instructions

  1. Cream together sugar and butter until smooth.
  2. Add beaten egg yolks and mix well.
  3. Combine 2 cups flour and baking powder and add to creamed mixture.
  4. Add lemon extract.
  5. Coat pecans, pineapple and cherries with 2 cups flour and add to creamed mixture.
  6. Fold in beaten egg whites.
  7. Cover and let stand overnight.
  8. The next day, put mixture into a greased tube pan and bake at 250 degrees F for 2 1/2 hours or until cake tests done.

Yields a 6-pound fruitcake.


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.