Pecan Fruit Cake Recipe


Health IndexJust EnjoyCuisine


 Candied cherries1 Pound, cut into pieces (About 2.5 Cups)
 Golden raisins1 Pound (About 3 Cups)
 Pecans1 Pound, coarsely chopped (About 4 Cups)
 Sifted all purpose flour4 Cup (64 tbs)
 Baking powder2 Teaspoon
 Butter/Margarine2 Cup (32 tbs)
 Lemon juice4 Teaspoon
 Sugar2 1⁄4 Cup (36 tbs)
 Eggs6 Large

Nutrition Facts

Serving size: Complete recipe

Calories 13224 Calories from Fat 6267

% Daily Value*

Total Fat 728 g1120.4%

Saturated Fat 269.9 g1349.7%

Trans Fat 0 g

Cholesterol 2236.5 mg

Sodium 1430.1 mg59.6%

Total Carbohydrates 1646 g548.8%

Dietary Fiber 75.3 g301.2%

Sugars 1071.2 g

Protein 150 g300.5%

Vitamin A 259.3% Vitamin C 47.8%

Calcium 164.2% Iron 275.3%

*Based on a 2000 Calorie diet


Combine cherries, raisins, pecans, and 1 cup of the flour.
Blend the remaining flour and baking powder; set aside.
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.
Beating only until smooth after each addition, add dry ingredients in fourths to creamed mixture.
Blend in the fruit mixture.
Turn batter into a well greased 10-inch tubed pan and spread evenly.
Place a shallow pan containing water on bottom rack of oven during baking time.
Bake at 275°F about 4 1/2 hours, or until cake tests done.
Remove from oven to wire rack.
Remove from pan before entirely cooled.
Cool completely.