Lemon Fruitcake
From chefmeow 15 years ago
- 105 minutes to make
- Serves 12
LEMON FRUITCAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Bradley Estate in Arlington, Texas in 1987.
Ingredients
- 1 pound butter softened shopping list
- 2 cups granulated sugar shopping list
- 6 eggs shopping list
- 1/2 cup fresh lemon juice shopping list
- 2 tablespoons grated lemon peel shopping list
- 3-3/4 cups all-purpose flour shopping list
- 2 teaspoons baking powder shopping list
- 1/4 cup finely cut dried peaches shopping list
- 1/4 cup finely cut dried apricots shopping list
- 1/4 cup finely cut dried figs shopping list
- 1/4 cup finely cut dried dates shopping list
- 1/4 cup dried cranberries shopping list
- 1-1/2 cups broken pecan pieces shopping list
- 1-1/2 cups broken walnut pieces shopping list
- 2 cups raisins shopping list
- powdered sugar shopping list
How to make it
- In a large mixing bowl cream butter and sugar.
- Add eggs one at a time beating well after each addition then stir in lemon juice and peel.
- In another large mixing bowl combine remaining ingredients except powdered sugar.
- Toss together coating fruits and nuts well.
- Gradually stir into butter mixture mixing until just blended.
- Spoon batter into a well greased and floured tube pan and allow to rest 10 minutes.
- Bake in a 325 oven for 1 hour and 45 minutes.
- Remove from oven and cool in pan on a wire rack 15 minutes.
- Remove cake from the pan and cool completely on wire rack.
- Place on a cake plate that has a cover then dust with powered sugar and cover.
- Let the cake stand one day before slicing.
People Who Like This Dish 2
- gecko Cleveland, OH
- lasaf St. Paul, MN
- chefmeow Garland, TX
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 1
-
All Comments
-
Your Comments