Lemon Fruitcake

Prep Time: 0 Minutes

Cook Time: 105 Minutes

Ready In: 105 Minutes

Servings: 12

LEMON FRUITCAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Bradley Estate in Arlington, Texas in 1987.

Ingredients:

1 pound butter softened

2 cups granulated sugar

6 eggs

1/2 cup fresh lemon juice

2 tablespoons grated lemon peel

3-3/4 cups all-purpose flour

2 teaspoons baking powder

1/4 cup finely cut dried peaches

1/4 cup finely cut dried apricots

1/4 cup finely cut dried figs

1/4 cup finely cut dried dates

1/4 cup dried cranberries

1-1/2 cups broken pecan pieces

1-1/2 cups broken walnut pieces

2 cups raisins

powdered sugar

Directions:

1. In a large mixing bowl cream butter and sugar.
2. Add eggs one at a time beating well after each addition then stir in lemon juice and peel.
3. In another large mixing bowl combine remaining ingredients except powdered sugar.
4. Toss together coating fruits and nuts well.
5. Gradually stir into butter mixture mixing until just blended.
6. Spoon batter into a well greased and floured tube pan and allow to rest 10 minutes.
7. Bake in a 325 oven for 1 hour and 45 minutes.
8. Remove from oven and cool in pan on a wire rack 15 minutes.
9. Remove cake from the pan and cool completely on wire rack.
10. Place on a cake plate that has a cover then dust with powered sugar and cover.
11. Let the cake stand one day before slicing.

By RecipeOfHealth.com