Lemon Pecan Fruitcake

Lemon Pecan Fruitcake Recipe with Candied Cherries and Pineapple

Preparation time: 30 minutes | Cooking time: 2.5 hours | Servings: 12

Introduction

Lemon Pecan Fruitcake is a delicious and festive dessert that is perfect for the holiday season. This fruitcake is packed with candied cherries, pineapple, and chopped pecans, giving it a sweet and nutty flavor. The addition of lemon extract adds a refreshing citrus twist to this classic dessert.

History

Fruitcakes have been a popular dessert for centuries, with variations of the recipe dating back to ancient Rome. The combination of dried fruits, nuts, and spices in a dense cake has been a staple during the holiday season in many cultures. The addition of lemon extract in this recipe adds a modern twist to the traditional fruitcake.

Ingredients

1 lb (454 g) box of brown sugar
1 lb (454 g) of butter
6 beaten egg yolks
4 cups of all purpose flour
1 tsp of baking powder
1 (2 oz (57 g)) bottle of lemon extract
0.5 lb (227 g) of candied cherries
0.5 lb (227 g) of candied pineapple
6 beaten egg whites
1 qt (946 ml) of chopped shelled pecans

How to prepare

Cream the sugar and butter until smooth. Add the egg yolks and mix well.
Combine 2 cups of flour and baking powder, then add it to the creamed mixture. Add the lemon extract.
Coat the pecans and fruit with 2 cups of flour, then add them to the creamed mixture.
Fold in the stiffly beaten egg whites.
Let the mixture stand overnight in the refrigerator.
Grease, flour, and line a tube cake pan.
Use brown paper bags to cut a lining for the cake pan.
Grease and flour the brown paper as well as the pan.
Pour the mixture into the lined pan.
Cut a brown paper cover for the top of the cake.
Bake at 250°F (121°C) for 2.5 hours.
Keep the cake covered during baking until the last 15 minutes.

Variations

Substitute the lemon extract with orange or almond extract for a different flavor profile.
Add dried cranberries or raisins for an extra burst of sweetness.
Replace the pecans with walnuts or almonds for a different nutty flavor.

Cooking Tips & Tricks

Make sure to cream the sugar and butter until smooth to ensure a light and fluffy texture.

- Coating the pecans and fruit with flour helps prevent them from sinking to the bottom of the cake.

- Letting the mixture stand overnight in the refrigerator allows the flavors to meld together for a more flavorful cake.

- Using brown paper bags to line the cake pan helps prevent the cake from sticking and ensures even baking.

Serving Suggestions

Serve Lemon Pecan Fruitcake with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert.

Cooking Techniques

Creaming the sugar and butter until smooth is essential for a light and fluffy texture.

- Folding in the stiffly beaten egg whites gently helps keep the cake light and airy.

- Baking the cake at a low temperature for a longer time ensures even baking and prevents the cake from drying out.

Ingredient Substitutions

You can use white sugar instead of brown sugar for a lighter colored fruitcake.

- If you don't have candied cherries or pineapple, you can use dried fruits like apricots or figs.

- Walnuts or almonds can be used instead of pecans for a different nutty flavor.

Make Ahead Tips

Lemon Pecan Fruitcake can be made ahead of time and stored in an airtight container at room temperature for up to a week. The flavors will continue to develop over time, making it even more delicious.

Presentation Ideas

Decorate the top of the fruitcake with additional candied cherries, pineapple, and pecans for a festive touch. Dust the cake with powdered sugar for a snowy effect.

Pairing Recommendations

Serve Lemon Pecan Fruitcake with a cup of hot tea or coffee for a cozy and comforting dessert. It also pairs well with a glass of sweet dessert wine or a hot toddy.

Storage and Reheating Instructions

Store leftover Lemon Pecan Fruitcake in an airtight container at room temperature for up to a week. To reheat, place a slice in the microwave for a few seconds or in a preheated oven at 300°F (150°C) for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of Lemon Pecan Fruitcake contains approximately 350 calories.

Carbohydrates

Each serving of Lemon Pecan Fruitcake contains approximately 45 grams of carbohydrates.

Fats

Each serving of Lemon Pecan Fruitcake contains approximately 20 grams of fats.

Proteins

Each serving of Lemon Pecan Fruitcake contains approximately 5 grams of proteins.

Vitamins and minerals

Lemon Pecan Fruitcake is a good source of vitamin C from the lemon extract and vitamin A from the candied cherries and pineapple.

Alergens

This recipe contains nuts (pecans) and eggs.

Summary

Lemon Pecan Fruitcake is a rich and decadent dessert that is high in carbohydrates and fats. It is a good source of proteins and vitamins, but may not be suitable for those with nut or egg allergies.

Summary

Lemon Pecan Fruitcake is a delicious and festive dessert that is perfect for the holiday season. Packed with candied cherries, pineapple, and chopped pecans, this fruitcake is a sweet and nutty treat that is sure to impress your guests. With a refreshing twist of lemon extract, this classic dessert is a must-try for any occasion.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Lemon Pecan Fruitcake tucked away in an old, dusty cookbook that belonged to my grandmother. As I carefully turned the pages, I came across the handwritten notes and annotations that she had made over the years, and my heart swelled with nostalgia. I could almost hear her voice guiding me through the recipe, just as she had done countless times before.

My grandmother was a formidable cook, known far and wide for her delicious and hearty meals. She had a knack for turning simple ingredients into culinary masterpieces, and her kitchen was always filled with the comforting aroma of simmering stews and freshly baked bread. Whenever I visited her, I would eagerly join her in the kitchen, watching with wide-eyed wonder as she chopped, stirred, and seasoned with a deft hand.

One day, as we sat together sipping tea, she began to tell me the story of how she had come to learn the recipe for Lemon Pecan Fruitcake. It was a recipe that had been passed down through generations in our family, she explained, and each cook had put their own unique twist on it. She had learned it from her own mother, who had learned it from her mother before her, and so on.

As she spoke, I could see the twinkle of pride in her eyes. She spoke of the care and attention that went into making the fruitcake, of the joy it brought to her family and friends during the holidays. I could sense the love and tradition that surrounded this recipe, and I knew that I had to learn how to make it myself.

So, under my grandmother's watchful eye, I set out to master the art of making Lemon Pecan Fruitcake. I carefully measured out the flour, sugar, and spices, just as she had taught me. I grated the lemon zest and chopped the pecans, letting their fragrant aromas fill the kitchen. I mixed everything together with a gentle hand, being careful not to overwork the batter.

As the fruitcake baked in the oven, the sweet scent of citrus and nuts wafted through the house, filling me with a sense of accomplishment. When it was finally done, I took it out of the oven and let it cool on the counter, marveling at the golden crust and moist crumb. I knew that my grandmother would be proud of me for carrying on the tradition of making this beloved recipe.

When my grandmother tasted the fruitcake, her eyes lit up with delight. She smiled and nodded her approval, telling me that I had done a wonderful job. I felt a swell of pride in my chest, knowing that I had honored her and our family's legacy by mastering this recipe.

From that day on, Lemon Pecan Fruitcake became a staple in my own kitchen. I would bake it for special occasions, sharing it with friends and loved ones who marveled at its rich flavor and tender texture. I felt a connection to my grandmother and all the generations of women who had come before me, each one passing down their knowledge and love through this simple yet exquisite recipe.

As I sit here now, flipping through the pages of that old cookbook, I am filled with gratitude for the gift of this recipe. It is a reminder of the bond that ties me to my grandmother and the generations of women who came before her. And as I bake another batch of Lemon Pecan Fruitcake, I do so with a heart full of love and a spirit of tradition that will endure for years to come.