White Lemon Pecan Fruit Cake
White Lemon Pecan Fruit Cake is an moderately easy dinner. Made with 1 lb. butter, 1 lb. brown sugar, 1 lb. pecans, 1/2 lb. glazed cherries and 1/2 lb. glazed pineapple, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
The butter.
Add sugar, then egg yolks, one at a time, and beat well.
Gradually
2 cups of flour with the baking powder.
Use other 2 cups of flour to dredge fruit and nuts.
Add lemon flavoring, then fruit.
Fold in by hand with beaten egg whites.
Let stand overnight in refrigerator.
Next morning, put in pan and bake in a slow oven (250Β°) from 2 to 3 hours (nearer 3 hours).
Makes 1 angel cake pan.
π· Perfect Pairings
Complete your meal with these
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