Holiday Recipes

Holiday RecipesFind the perfect holiday recipe.


Restaurant Recipes

Restaurant recipesOver 3,000 great recipes, bona fide and clone!


Kitchen How To's

Kitchen How To'sYou'll be a pro in your own kitchen with these tips.

Cooking Basics

Lemon-Pecan Fruitcake

Yields a 6-pound fruitcake.


1 (1 pound) box brown sugar
1 pound butter or margarine
6 egg yolks, beaten
2 cups all-purpose flour
1 teaspoon baking powder
1 (2 ounce) bottle lemon extract
4 cups chopped pecans
1/2 pound candied pineapple, chopped
1/2 pound candied cherries, chopped
2 cups all-purpose flour
6 egg whites, beaten


  1. Cream together sugar and butter until smooth. Add beaten egg yolks and mix well.
  2. Combine 2 cups flour and baking powder and add to creamed mixture. Add lemon extract. Coat pecans, pineapple and cherries with 2 cups flour and add to creamed mixture. Fold in beaten egg whites. Cover and let stand overnight.
  3. The next day, put mixture into a greased tube pan and bake at 250 degrees F for 2 1/2 hours or until cake tests done.