Do you like fruitcake? I don’t like purchased fruitcake. At all. But, I love home-made versions. How about you?
Mom 2 gave me her Lemon Extract Cake recipe many years ago, and it’s basically home-made fruitcake. She made a large loaf “fruitcake” for our family every Christmas. Her regular recipe is delicious with all the candied fruit varieties! Unfortunately, HH isn’t so much a fan of candied fruit.
Maybe you have to grow up eating the Lemon Extract Cake to be head-over-heals for it like PAM, HBD, and I are. (That’s Painter Artist Mom and Handy Builder Dad if you’re new here. Also, Mom 2 is mom to my old neighborhood friend from high school. She put up with me hanging around their house for hours on end in my teen years and beyond.) My feet were often under the deliciously-filled table in Mom 2’s kitchen.
With this recipe, you’re basically making Mom 2’s fruitcake recipe with chopped orange slice candies as a replacement for candied fruit.
The first step is to chop the orange slices and set aside. Mix the batter and add pecans.
Then add the chopped orange slices.
Stir and bake.
You know what I discovered?
It disappeared from the cake plate quickly…because HH was inhaling large chunks of the stuff.
Finally got the guy to eat something at least similar to fruitcake!
Here’s your recipe to print.
- 1 34- to 36- ounce container of orange slice candies (4-5 cups chopped)
- 1 pound butter (4 sticks - no substitutions)
- 3 cups sugar, divided
- 6 eggs
- 3 ounces lemon extract
- 4 cups all-purpose flour, divided
- 1-1/2 teaspoons baking powder
- ½ teaspoon salt
- 4 cups chopped pecans
- Chop orange candies over a bed of ½ cup sugar. After chopping, combine candies and sugar with ½ cup flour. Stir to coat and set aside.
- In very large bowl, cream butter and sugar until fluffy and cream-colored. Add eggs one at a time, blending well between. Add lemon extract. Mix well and add remaining 3-1/2 cups flour, baking powder, and salt (about ⅓ at a time, blending between additions).
- Fold in nuts and chopped candies combined with sugar and flour you set aside earlier. Batter will be thick.
- Prepare four 4-1/2" x 9" loaf pans with vegetable spray, LINE WITH WAX PAPER, and spray again. (Or, you can fill one tube pan and adjust baking time, as it can take up to 2 hours.)
- Spoon batter into pans, dividing evenly. Bake 1-1/2 hours in 300-degree oven.
- Remove when toothpick test comes out clean. Let cool for 10-15 minutes and remove from pan. Carefully peel away wax paper and finish cooling on cooling rack. Enjoy!
Or, PIN this image for later.
This recipe makes enough for four loaf cakes, so it’s a great one for giving at Christmas. Don’t we all love to get yummy baked goods at Christmas? Do unto others…. 🙂
Happy Christmas baking!