During my high school years, this Lemon Extract Cake was better known around our house as BJ’s Fruitcake.
You know BJ already, but you know her as Mom 2. She made this cake for us every Christmas for many years, and we looked forward to it very much.
Yes, I said the fruitcake word. Please, allow me to clarify. Do you know the joke about the fruitcake that gets passed around the world and no one ever eats it?
This is not that fruitcake! It may look similar, but it’s very cake-y: a sweet, lemony cake with candied fruit – and nuts. A few years ago, Mom 2 made the proclamation that she wouldn’t be making these cakes for us anymore, so enjoy this last one. What?
Panic set in.
Not to worry. All I had to do was ask, and Mom 2 shared the recipe with me. It had been passed down to her from her aunt, so it was a treasured family recipe.
When I make her Lemon Extract Cake, we sort of keep it a secret. If we play our cards just right, we don’t even have to share it. 😉
If you stop by our house during the holidays, I’ll give you some. But you have to ask for it. It’s not polite to turn down guests, y’all, so I will show you hospitality. I will share if you are in need.
“Cheerfully share your home with those who need a meal or a place to stay.”
I Peter 4:9
So, you see, I cannot turn down your request for a slice of this delicious-ness. And I will be cheerful (well, hopefully – I’ll try).
The recipe makes a large batch of batter. Just look how it fills the bowl before the fruit and nuts are folded into it. The batter is so creamy!
Don’t lie to me. I know you want to stick your finger in there and taste it. It is tempting!
We make two large loaf-cakes out of each batch, which allows one for eating immediately and another for freezing for later (or for giving away).
Here it is, all ready for baking. The colors are so Christmas-y!
Here’s the recipe so you can make your own…and maybe I won’t have to give you mine. 😉
- 1 pound butter (4 sticks) - no substitutes, use real butter
- 2-1/2 cups sugar
- 6 eggs
- 3 ounces lemon extract
- 3-1/2 cups sifted all-purpose flour
- 1-1/2 teaspoons baking powder
- ½ teaspoon salt
- ½ pound candied cherries, chopped, green and/or red
- 2 slices candied pineapple, chopped
- ¾ cups golden raisins
- 4 cups chopped pecans
- ½ cup flour to mix with fruit and nuts
- Cream butter and sugar until fluffy and cream-colored. Add eggs one at the time, blending well after each addition. Add extract and mix well.
- In separate bowl, combine flour, baking powder, and salt and sift together.
- Add flour mixture to butter/sugar mixture, ⅓ at a time,
- Fold in fruit and nuts and spoon into greased and floured loaf pans or a stem pan.
- Bake in 300 degree oven for 1-1/2 to 2 hours for 2 loaf pans.
- This cake tastes better if aged a day or two. Slice thin and keep in refrigerator.
- It's also delicious with custard poured over. But, I like it plain.
This cake will make your holidays merrier, I promise, y’all! 🙂
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