How To make Lemon Pecan Fruitcake

Best Ever Pecan fruit cake| Easy fruit Cake Ricepe|@palsislandkitchen

Icebox Fruit cake - Easy Fruit Cake - No Bake Fruit Cake

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The Ultimate Fruitcake – Bruno Albouze – The Real Deal

Here is a stunning 2 foot long fruitcake version. A must have Sunday breakfast treat!
It begins with a crystalized ginger flavored butter and ends up loaded with fruits: golden raisins soaked in flambéed rum, candied orange peel, lemon, red cherry berry and tutti frutti dices.. OMG!

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Better Than Grandma’s Fruitcake

Better Than Grandma’s Fruitcake

1 1/2 sticks butter, room temperature
1 1/4 cups light brown sugar
5 eggs, slightly beaten
1/3 cup applesauce
1 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon each of cloves, mace, cinnamon, and allspice
2 teaspoons vanilla extract
2 teaspoons orange extract
1 1/2 cups dates, chopped
1 1/2 cups dark raisins
1 cup candied cherries, chopped
1 cup dried pineapple, chopped
2 cups walnut pieces
2 cups pecan pieces

Preheat oven to 275°. Place a pan of hot water on bottom rack of oven.

Spray well a Bundt pan or 10” tube pan.

Cream butter and sugar; add eggs and applesauce.

Add sifted flour, baking powder, baking soda, salt, and spices.

Add both extracts.

Fold in fruit and nuts.

Bake approximately two hours and fifteen minutes until toothpick comes out clean.

Allow cake to cool on the counter fifteen minutes then remove from pan. Cool thoroughly, wrap, then store in refrigerator.

NOTE: Cake slices beautifully after it’s refrigerated.

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This Delicious and Moist Fruit Cake Recipe Doesn't Require Alcohol!

In this video, we will be making the perfect fruit cake for Christmas ???? .
* 400g Raisins
* 300g flour
* 250g sugar
* 1tsp cinnamon ( clove is a good addition)
* 1tsp nutmeg
* 50g almond nut ( you can also add other nuts)
* 1/2 tsp salt
* 1tsp ginger ( All spice is also good)
* 3 eggs
* 1/4 cup orange juice

Very Soft & Moist Lemon Pound Cake From Scratch

I’m sharing how to make incredibly moist lemon pound cake from scratch. The cake is perfectly citrusy, brushed with lemon syrup, and finished with lemon icing. A must-try for the upcoming warmer season!????

???? The ingredients to make lemon pound cake
[Pound Cake] for a 8” by 4” (or 1.5 QT) loaf pan
• Granulated sugar 8.5 oz | 240 g (1 1/5 US cups)
• Salt 3/4 tsp
• Lemon zest from 2 lemons
• Unsalted butter (softened) 8 oz | 226 g (2 US sticks)
• Eggs 7 oz | 200 g (4 medium eggs)
• All-purpose flour 8.5 oz | 240 g (2 US cups)
• Baking powder 1 & 1/2 tsp
• Sour cream 6 oz | 170 g (3/4 US cup)
• Honey 1 oz | 30 g (1.5 Tbsp)
• Vanilla extract 1/2 tsp
• Lemon juice 1 oz | 30 g (2 Tbsp)
???? Bake at 325 F | 163 C for about 60 - 75 minutes.
* Adjust the time & temperature accordingly.
[Lemon Syrup]
• Water 3 oz | 85 g (1/3 US cup)
• Lemon juice 1 oz | 30 g (2 Tbsp)
• Granulated sugar 2 oz | 56 g (1/4 US cup)
[Lemon Icing]
• Powdered sugar 5 oz | 142 g (1 1/6 US cups)
• Lemon juice 1 Tbsp + 2 tsp
???? Bake at 325 F | 163 C for 1 minute to let the icing dry and gives it a nice crispiness.

** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **

???? Printable Recipe + Written Steps


???? The tools/ingredients I used/mentioned today:
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Stand mixer

1.5 QT loaf pan


???? Other simple cake recipes:
Lemon Madeleines

Vanilla Sponge Cake

Chocolate Sponge Cake


???? Other moist cake recipes:
Strawberry Cream Cake

Chocolate Banana Cake

Fluffy Vanilla Roll Cake


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