Candied Fruit, Lemon Peel
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Candied Lemon Peel From Barry Farm Foods
Candied Lemon Peel

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List of Ingredients

Lemon peel
corn syrup
high fructose corn syrup
citric acid
potassium sorbate
sodium benzoate
sulfur dioxide


Candied lemon peel is a key ingredient used in fruitcake and other "holiday" recipes adding the candied sweetness to the sharp twang of lemon.



2 T Saf-Instant Yeast
1/2 c warm water
1/4 c. cane juice crystals
3/4 t. sea salt
1/3 c butter melted
1/4 c water
1/3 c non-fat dry milk powder
3 3/4 c all purpose unbleached flour
2 eggs
3/4 t Spicery Shoppe Vanilla flavoring
1/4 c golden raisins
1/4 c almonds, chopped
2 T candied pineapple
1/4 c candied lemon peel

Soften yeast in lukewarm water.  

Combine cane juice, salt, butter and remaining water.  Then add milk powder and 1 cup flour.  Reserving 1 T of egg white, add remaining egg to mix with vanilla and softened yeast.

Mix 1 c flour with nuts and fruits and add to mix.  Blend remaining flour into yeast mixture to form a soft dough.  Turn out on lightly floured board and knead until smooth.  Place in greased bowl, turning once to bring greased side up.  Cover and let rise in a warm place til double in bulk (about 1hour 20 min).

Turn out and knead again.  Shape into round loaf and place in a greased 8" round cake pan.  Brush top with reserved egg white, cover and let rise until doubled (about 40 min.)

Brush with egg white again and then bake at 325F for 55-60 minutes.   Cover with foil after 15 min to prevent overbrowning. 

Serving size:1 oz 
Amount per serving
Calories from fat0
% Daily Value *
Total Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 28mg1%
Carbohydrate 23.5g
Dietary Fiber 0.6g2%
Protein 0g
Percent values are based on a 2,000 calorie per day diet. Your daily values may differ.
Additional Information
0% of calories from Fat
100% from Carbohydrates
0% from Protein