Recipe for Lemon Fruitcake from the Fruit section.
Lemon Fruitcake1 pound butter
1 box brown sugar
6 eggs
4 cups all-purpose flour
2 ounces lemon extract
1/2 pound candied cherries
1/2 pound candied pineapple
1 quart pecans Cream butter, sugar and eggs. Add flour alternately with lemon extract. Add fruit and nuts. Cover and let stand overnight in refrigerator. Bake at 275 degrees F to 300 degrees F until done. Let stand 2 days before eating.
We hope you enjoy your freshly made Lemon Fruitcake. This recipe came from Fruit's, if you'd liked this recipe, there may be many others you'll find delicious as well.
|
