This Lemon Pecan Cake is a rich, buttery, fruit-and-nut cake infused with bright lemon flavor and a touch of Southern charm. Packed with crunchy pecans and colorful candied cherries, the cake is dense yet tender, making it a perfect choice for special occasions or holiday gatherings. The unique method of chilling the batter overnight and baking low and slow ensures a moist texture and deeply developed flavor. Though it’s not overly sweet, the brown sugar and lemon extract create a delightful balance of warmth and brightness.The recipe reflects traditional Southern American baking traditions, particularly those found in family cookbooks and heirloom recipes passed down through generations. It shares similarities with Southern fruitcakes or celebration cakes often served during the holidays.
Ingredients
- 1 lb unsalted butter (4 sticks, softened)
- 1 lb light brown sugar (2½ cups)
- 6 eggs (seperated)
- 4 cups all-purpose flour
- 1 tsp baking powder
- 1½ oz lemon extract
- 1 lb pecans (coarsely chopped)
- ½ lb red candied cherries (halved)
- ½ lb green candied cherries (halved)
Instructions
Prepare the Pan:
- Grease and flour a 10-inch tube or Bundt pan thoroughly to prevent sticking.
Cream Butter and Sugar:
- In a large mixing bowl, cream the softened butter until smooth.
- Gradually add the brown sugar, beating until the mixture is light and fluffy (about 5–7 minutes).
Add Egg Yolks:
- Add the egg yolks one at a time, beating well after each addition to ensure full incorporation.
Sift Dry Ingredients:
- In a separate bowl, sift together the flour and baking powder.
Combine Wet and Dry Ingredients:
- Gradually add 2 cups of the sifted flour mixture to the creamed butter mixture, alternating with the lemon extract.
- Mix until just combined; do not overmix.
Prepare Fruits and Nuts:
- In a medium bowl, combine the remaining 2 cups of flour with the chopped pecans and candied cherries.
- Toss to coat the fruits and nuts evenly. This helps prevent them from sinking to the bottom during baking.
Incorporate Fruits and Nuts:
- Fold the floured fruits and nuts into the batter gently until evenly distributed.
Beat Egg Whites:
- In a clean bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the batter, taking care not to deflate them.
Refrigerate Batter:
- Pour or spoon the batter into the prepared pan, smoothing the top.
- Cover with plastic wrap and refrigerate overnight. This rest period allows the flavors to meld and improves the cake's texture.
Bake the Cake:
- Preheat the oven to 250°F (120°C).
- Place the chilled cake in the oven and bake for 30 minutes.
- Increase the oven temperature to 300°F (150°C) and continue baking for an additional 2 hours, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
- Remove the cake from the oven and allow it to cool in the pan for 15–20 minutes.
- Invert the cake onto a wire rack to cool completely.
- Once cooled, slice and serve.
Tips
- Storage: Wrap the cooled cake tightly in plastic wrap or store in an airtight container. It can be kept at room temperature for up to 5 days or refrigerated for up to 2 weeks.
- Flavor Development: For enhanced flavor, allow the cake to rest for a day before serving.
- Optional Glaze: Drizzle with a simple lemon glaze (mix powdered sugar with lemon juice) for added sweetness and presentation.
Nutrition
Calories: 976kcalCarbohydrates: 103gProtein: 11gFat: 60gSaturated Fat: 23gPolyunsaturated Fat: 10gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 163mgSodium: 82mgPotassium: 289mgFiber: 5gSugar: 56gVitamin A: 1085IUVitamin C: 0.4mgCalcium: 105mgIron: 4mg
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