Lemon Pecan Fruitcake Recipe
Here are simple instructions on what to do and how to make Lemon-pecan Fruitcake. It is always prepared with Fruits as the most essential ingredient. This compelling Lemon-pecan Fruitcake is the Snack of choice for a winning meal. Roll up your sleeves and try this yummy Lemon-pecan Fruitcake recipe.
Summary
Difficulty LevelEasyHealth IndexJust Enjoy
Ingredients
1 box brown sugar
1 lb. margarine
6 eggs, separated
4 c. flour
1 tsp. baking powder
1 bottle lemon extract
1 qt. chopped pecans
1/2 lb. candied pineapple, chopped
1/2 lb. candied cherries, chopped
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.
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.
