The best delicious Lemon-pecan Fruitcake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lemon-pecan Fruitcake recipe today!
Hello my friends, this Lemon-pecan Fruitcake recipe will not disappoint, I promise! Made with simple ingredients, our Lemon-pecan Fruitcake is amazingly delicious, and addictive, everyone will be asking for more Lemon-pecan Fruitcake.
What Makes This Lemon-pecan Fruitcake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lemon-pecan Fruitcake.
Ready to make this Lemon-pecan Fruitcake Recipe? Let’s do it!
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1 lb Brown sugar 2 oz Lemon extract
1 lb Margarine 1 qt Pecans; chopped
6 Eggs; separated 1/2 lb Candied pineapple
4 c All-purpose flour; divided 1/2 lb Candied cherries
1 ts Baking powder
Cream sugar and margarine until smooth; add beaten egg yolks and mix
well. Combine 2 cups flour with baking powder; add to creamed
mixture. Beat until smooth; add lemon extract. Coat pecans,
pineapple and cherries with remaining 2 cups flour; add to creamed
mixture. Fold in beaten egg whites. Cover and let stand overnight. To
bake, pour mixture into greased (10″) tube pan and bake at 325
degrees for 1-1/2 hours.
SOURCE: Country Cooking, published by Mississippi Farm Bureau Women,
1987. Contributed by Shirley Rayburn.
Yields
24 servings
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