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Pecan Fruit Cake Recipe
|Candied red cherries||1 Pound, cut into pieces|
|Golden raisins||1 Pound|
|Pecans||1 Pound, coarsely chopped|
|Sifted all purpose flour||4 Cup (64 tbs)|
|Baking powder||2 Teaspoon|
|Butter/Margarine||2 Cup (32 tbs)|
|Lemon juice||4 Teaspoon|
|Sugar||2 1⁄4 Cup (36 tbs)|
Serving size: Complete recipe
Calories 12795 Calories from Fat 5999
% Daily Value*
Total Fat 698 g1074.5%
Saturated Fat 260.6 g1303.2%
Trans Fat 0 g
Cholesterol 967.6 mg
Sodium 1010.1 mg42.1%
Total Carbohydrates 1644 g548%
Dietary Fiber 75.3 g301.2%
Sugars 1068.8 g
Protein 113 g225%
Vitamin A 230.1% Vitamin C 47.8%
Calcium 148.3% Iron 244.8%
*Based on a 2000 Calorie diet
2. Cream butter with lemon juice. Add sugar gradually, creaming until fluffy after each addition. Add eggs, one at a time, beating thoroughly after each addition.
3. Beating only until smooth after each addition, add flour mixture in fourths to creamed mixture. Blend in the fruit mixture. Turn batter into a well-greased 10-inch tube pan and spread evenly.
4. Place a shallow pan containing water on bottom rack of oven during baking time.
5. Bake at 275°F about 4 1/2 hours, or until cake tests done. Set pan on wire rack. Remove from pan before entirely cooled. Cool completely.