Lemon-pecan Fruitcake Recipe

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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Ingredients & Directions

1 lb Brown sugar
6 Egg yolks; beaten
1 ts Baking powder
1 qt Chopped pecans
1/2 lb Candied cherries; chopped
6 Egg whites; beaten
1 lb Butter
2 c Flour
1 Bottle (2-oz) lemon extract
1/2 lb Chopped candied pineapple
2 c Flour

Cream together sugar and butter until smooth; add egg yolks and mix well.
Combine 2 cups flour and baking powder and add to creamed mixture. Add
lemon extract. Coat pecans, pineapple and cherries with 2 cups flour and
add to creamed mixture. Fold in egg whites. Cover and let stand overnight.
Pour mixture into greased tube pan and bake at 250 for 1-1/2 hours.



From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive,

1 Servings

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