2 votes
Prep: 30 min Cook: 45+ min Servings: 24
by Salad Foodie406 recipes>Prep time:
Cook time:
Servings: 24 Servings
by Salad Foodie 406 recipes | > |
Add to Menu Planner
Add to Recipe Box
Add to Shopping List
Email Recipe
Print Recipe
Ingredients
- 4 cups shelled pecans (approx. 1 lb.)
- 8 ounces candied cherries (original recipe had 1 lb. but I took the liberty to reduce the ratio to half that of candied pineapple; I just liked it better - sorry, Mrs. Harvey!)
- 1 pound candied pineapple
- 1 3/4 cups all-purpose flour, divided
- 1/2 teaspoon baking powder
- 1/2 pound butter
- 1 cup sugar
- 5 large eggs
- 1/2 to 2 ounces vanilla extract (1 to 4 tablespoons is quite a range for flavorings, but it is all personal preference. I used 2 tablespoons each of vanilla and lemon and it was just fine.)
- 1/2 to 2 ounces lemon extract (see note above)
Directions
- There are endless possibilities for pans or tins to bake fruitcake. You can use one 10-inch tube pan or large fruitcake tin for the whole recipe; 2 or 3 medium loaf pans; 6 or 7 mini loaf pans 5 1/2 x 3 1/2, or 18 to 24 petite loaf pans 4" x 2 1/2, depending on desired fill amount.
- Whichever you choose, it is best to line them with parchment paper, clean brown paper bag paper cut to size, foil, or for smaller loaf sizes, commercial paper liners. I don't find the need to grease them or spray. The liner helps them release from pan without tearing, and protects fruits and nuts.
- Chop nuts and fruit into medium-size pieces (see photo for approximate size). Dredge with 1/4 cup of the flour (see photo); set aside.
- Beat butter and sugar together until light and fluffy. Beat in eggs, vanilla and lemon extracts.
- Stir together remaining 1 1/2 cups flour and baking powder in medium bowl; fold into butter-egg mixture. Using strong wooden spoon, blend in fruit and nuts (batter will be stiff.)
- Push batter into prepared pan(s).
- Place in cold oven and turn the oven to 250 degrees.
- When done, the fruit cake will be golden and firm on top with no wetness, and golden brown on sides and bottom (see photos).
- Remove from oven; cool in pans on cake rack. Remove wrappers or liners if desired and re-wrap in plastic wrap or foil. (Batter has a lot of butter so liners might be greasy.)
- Approximate baking time:
- FOR 10-INCH TUBE PANS OR LARGE FRUIT CAKE TIN: Bake 2 1/2 to 3 hours. Check cake 1 hour before earliest done time and again 30 minutes before to make sure it doesnât over bake.
- FOR MEDIUM LOAF PAN SIZES: 1 3/4 to 2 hours; check one half hour before earliest time to make sure it doesnât over bake.
- MINI LOAF PANS: About 1 to 1 1/4 hours total; check after 50 minutes.
- PETITE LOAF PANS: About 45 - 50 minutes total; check after 35 minutes.
- Yield: 4 1/2 pounds of fruitcake, or 24 servings (3-ounce generous slice size.)
Share Recipe
Similar Recipes
Baker's Holiday Trifle
Jonathan Harvey's Aunt Katie's Best Of The West Coconut
Baker's White Chocolate And Raspberry Parfaits
Leave a review or comment
Please Log In or Sign Up to leave a review or comment