Lemon Fruit Cake

Course : Cakes
Serves: 1
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1 Pound candied cherries
1 Pound candied pineapple
1 Pound pecans
1 Pound butter or margarine (softened)
8 large eggs (beaten together)
3 Cups flour
2 Cups sugar
2 Ounces Lemon Extract
1 Teaspoon baking powder

Preparation / Directions:

Baker's Joy cooking spray (the kind that has flour and oil in one easy to use spray can) you will thank me for this if you have EVER tried to grease and flour a tube pan. Chop fruit by hand is best though when in a rush I do this in a food processor...you want the fruit small to medium 1/4 to 1/2 inch chunks. Chop nuts mix all three of these together...you actually have most of the work done now...Now is a good time to do your pans and light your oven...set your oven at 270 F...(low temperature but it cooks a long time so please do not cook in a hotter oven or all your work will be for naught) Beat eggs and set to the side, (it is good if you have 2 mix-masters to do this at the last the eggs keep their fluff more adding lightness to your cake)...cream together butter, sugar, and baking powder...now add your flour a little at a time alternating with the beaten eggs and adding the Lemon Extract in...Mix together well...WITH A SPOON mix together batter with fruit and nuts making sure to coat the fruit with the batter...this takes a good 5 minutes of hand mixing making sure you have it done thoroughly. You may use a variety of pans for this recipe...3 6-7 inch loaf pans. Smaller or larger to your liking...you will have to watch your time if you change the size and kind of pan...but don t be afraid to experiment...the only kind of pan we have found does not work well is a bunt pan...the sharp ridges and the fruit is incompatible...2 angle food or tube pans work the very best. (Here's where you will thank me...use the BAKER'S JOY cooking spray and coat both pans lightly (sides, bottom, tube) Spoon cake mixture evenly into pans...it is a very thick batter and you should drop it gently on the floor (PLEASE be sensible here 3 to 4 inches is more than enough height for doing this) or cabinet to set the cake before baking (this may take several small drops to even everything out per pan). Finally Bake at 270 F for 2 hours...(this is a great time to make you a cocktail and take a nice hot bubble-bath) if your oven is running hot start checking it at 1 1/2 hours...cake is done when a clean straw is pulled out of the middle of the cake (a little harder to do with all that pesky fruit in the way). Remove from oven and let stand for at least 30 minutes...if the pan you are using is solid...run a knife along the outer edge to loosen from sides...get out a big piece of aluminum foil and flip the pan over onto the foil...now stuff the hole (now you know why an angel food cake pan works best...the hole) with cotton balls...please use fresh clean ones...not the ones out of the aspirin bottle. OK, this is where the cake gets really good...saturate the cotton with the alcoholic beverage of your choice (Brandy, Bourbon, or Rum work best - have never tried Gin, Vodka, or Tequila). Nah, stick to the woody dark liquors...much better flavor...now wrap tightly in the foil making sure all is covered and well protected...may be served after 48 hours of soaking...OR you can freeze this and serve it all year...By the way, for those of you that prefer not to use the alcohol...dont...you don t need the cotton either but I would wait at least 3 hours before serving to let it cool and firm up completely... Ok there you have it the Fruitcake even people who don t like fruitcake


Nutritional Information:

6652 Calories (kcal); 312g Total Fat; (41% calories from fat); 75g Protein; 903g Carbohydrate; 0mg Cholesterol; 722mg Sodium

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