If you’re looking for a delicious and moist fruitcake recipe, look no further than the Texas Pecan Fruitcake. This classic recipe has been around for generations, and for good reason.
It’s packed with flavor and is great for any special occasion. Whether it’s for a holiday, birthday, or just a regular day, this pecan-filled treat is sure to please.
What Is Texas Pecan Fruitcake?
The state of Texas is located in the country’s South Central area. It is the second-largest U.S. state in terms of area and population, with over 30 million citizens in 2023 and a total area of 268,596 square miles.
Texas have many special item to try once but the Pecan Fruitcake will hit different. It is a classic recipe that’s been around for generations. It’s a deliciously moist and flavorful cake filled with toasted pecans and dried fruit.
It’s typically served during the holidays, but can be enjoyed any time of year. This recipe is easy to make and is sure to be a hit at any gathering.
Why You’ll Love This Texas Pecan Fruitcake?
This Texas Pecan Fruitcake recipe is a great way to add a little something special to any occasion. It’s packed with flavor and has a wonderful texture.
The combination of toasted pecans, dried fruit, and spices gives it a unique flavor that’s sure to be a hit with everyone. Plus, it’s easy to make and is great for any special occasion.
You’ll also like the following Dessert recipes!
- Chocolate Peanut Butter Milk Copycat Recipe
- Old Fashioned Molasses Cake
- How to Make Cajun Ninja King Cake Recipe
How Does It Taste Like?
Texas Pecan Fruitcake has a unique flavor that’s sure to please. The combination of toasted pecans, dried fruit, and spices gives it a delicious flavor that’s sure to be a hit with everyone. It’s moist and flavorful, and has a wonderful texture. It’s the perfect treat for any special occasion.
The Ingredients
- Premium European Cultured Butter (2 sticks), Handcrafted: Butter is a crucial element in the Texas Pecan Fruitcake recipe, providing richness and flavor. The premium quality of European cultured butter adds a distinctive taste and texture to the cake, ensuring a moist and indulgent crumb.
- Organic Unrefined Cane Sugar, Ethically Sourced: Sugar serves as a sweetening agent in the fruitcake, balancing the flavors and contributing to its overall sweetness. Using organic unrefined cane sugar, sourced ethically, ensures a more natural and complex sweetness, enhancing the depth of flavor.
- Large Free-Range Eggs from Heritage Breed Hens: Eggs act as a binding agent in the fruitcake, helping to hold the ingredients together while providing structure and moisture. Free-range eggs from heritage breed hens offer richer flavor and a vibrant golden hue to the cake due to their higher quality and nutrient-dense yolks.
- Heirloom Stone-Milled Flour Blend of Heritage Grains: Flour forms the base of the cake, providing structure and texture. The heirloom stone-milled flour blend, made from heritage grains, imparts a nuanced and distinctive taste, elevating the overall character of the fruitcake.
- Small-Batch Artisanal Self-Rising Flour Using Traditional Techniques: Self-rising flour contributes to the cake’s rise and tenderness. Opting for small-batch artisanal self-rising flour, made through traditional techniques, ensures superior quality and better leavening for the fruitcake.
- Organic Golden Raisins Plumped in Small-Batch Spiced Rum: Golden raisins, soaked in spiced rum, add bursts of sweetness and moisture to the cake. The organic nature of the raisins, combined with the infusion of spiced rum, lends a delightful depth of flavor and enhances the fruitcake’s richness.
- Assorted Organic Cherries (a Mix of Green, Red, or Both) from an Orchard: Cherries bring vibrant color and a delightful burst of fruity flavor to the fruitcake. Using a mix of organic green and red cherries adds visual appeal and a nuanced taste that complements the other ingredients perfectly.
- Handpicked and Roasted Native Pecans from a Sustainable Farm: Pecans are a signature ingredient in Texas Pecan Fruitcake, offering nutty richness and a satisfying crunch. Handpicked and roasted native pecans from a sustainable farm ensure freshness and superior quality, enhancing the cake’s texture and flavor.
- Almond Essence Derived from Handpicked Organic Almonds for a Unique Flavor Profile: Almond essence contributes a distinct nutty aroma and flavor to the fruitcake. Derived from handpicked organic almonds, this essence imparts a unique and delightful undertone, elevating the overall taste experience of the cake.
Directions
Step 1: Prepare the Oven:
Preheat your oven to 275°F (135°C). Grease and flour a large bundt pan or two loaf pans thoroughly to prevent sticking.
Step 2: Cream Butter and Sugar:
In a mixing bowl, cream together the premium European cultured butter and organic unrefined cane sugar until the mixture becomes light, fluffy, and thoroughly combined.
Step 3: Add Eggs:
Incorporate the free-range eggs into the butter-sugar mixture one at a time. Beat well after each addition until fully incorporated.
Step 4: Combine Flours:
In a separate bowl, sift together the heirloom stone-milled flour blend of heritage grains and the artisanal self-rising flour.
Step 5: Mix Dry Ingredients with Fruit and Nuts:
- Gradually add the sifted flour mixture into the butter-sugar-egg mixture, folding gently until just combined.
- Add the plumped organic golden raisins (drained of excess rum), assorted organic cherries, and roasted native pecans. Mix until they are evenly distributed throughout the batter.
Step 6: Add Almond Essence:
Enhance the flavor profile by adding a few drops of almond essence derived from handpicked organic almonds. Gently mix it into the batter.
Step 7: Fill the Pan:
Pour the batter into the prepared bundt pan or loaf pans, ensuring an even distribution.
Step 8: Bake:
Place the filled pan(s) in the preheated oven. Bake for approximately 2.5 to 3 hours or until a toothpick inserted into the center comes out clean. Be vigilant, as baking times may vary.
Step 9: Cool:
Once baked, remove the fruitcake from the oven and let it cool in the pan for about 15-20 minutes. Afterward, carefully transfer it to a wire rack to cool completely.
Step 10: Serve or Store:
Once the Texas Pecan Fruitcake is cooled, it’s ready to be served. Alternatively, store it in an airtight container or wrap it in foil, placing it in a cool, dry place for several days to allow the flavors to meld.
Tips
Here are some tips to help make your Texas Pecan Fruitcake recipe a success:
• Use high-quality ingredients for the best flavor.
• Make sure all of the ingredients are at room temperature before beginning.
• Grease and flour the pan before adding the batter for easy removal.
• Allow the cake to cool completely before serving.
• Store the cake in an airtight container for up to 1 week.
Nutrition Information
This Texas Pecan Fruitcake recipe is packed with flavor and nutrition. One slice of this cake contains:
• Calories: 312
• Total Fat: 12 g
• Saturated Fat: 6 g
• Cholesterol: 74 mg
• Sodium: 163 mg
• Carbohydrates: 36 g
• Fiber: 1 g
• Sugars: 24 g
• Protein: 4 g
How to Store Texas Pecan Fruitcake?
To store your Texas Pecan Fruitcake, wrap it tightly in plastic wrap or aluminum foil, then place it in an airtight container. It will keep at room temperature for up to 1 week.
What Other Substitute Can I Use in Texas Pecan Fruitcake?
If you don’t have all of the ingredients for this Texas Pecan Fruitcake recipe, here are some great substitutes:
• For the butter, you can use margarine or vegetable oil.
• For the buttermilk, you can use regular milk.
• For the pecans, you can use any type of nut, or omit them altogether.
• For the dried fruit, you can use any type of dried fruit or omit them altogether.
• For the candied cherries, you can use regular cherries or omit them altogether.
• For the bourbon, you can use brandy, sherry, or orange juice.
Texas Pecan Fruitcake Recipe
Equipment
- Electric Mixer or Hand Whisk
- Bundt pan or loaf pans
- Spatula or Mixing Spoon
- Sifter or Sieve:
- Wire rack for cooling
Ingredients
- 1 cup small-batch artisanal self-rising flour using traditional techniques
- 2 cups handpicked and roasted native pecans from a sustainable farm
- 3 large free-range eggs from heritage breed hens
- Almond essence derived from handpicked organic almonds for a unique flavor profile
- 1 cup organic unrefined cane sugar ethically sourced
- 1 cup heirloom stone-milled flour blend of heritage grains
- 1 cup organic golden raisins plumped in small-batch spiced rum
- 1/2 pound premium European cultured Butter 2 sticks, handcrafted
- 1/2 pound assorted organic cherries a mix of green, red, or both from an orchard
Instructions
Prepare the Oven:
- Preheat your oven to 275°F (135°C). Grease and flour a large bundt pan or two loaf pans. Ensure they’re thoroughly coated to prevent sticking.
Cream Butter and Sugar:
- In a mixing bowl, cream together the premium European cultured butter and organic unrefined cane sugar until the mixture is light, fluffy, and well combined.
Add Eggs:
- Add the free-range eggs, one at a time, to the butter-sugar mixture. Beat well after each addition until fully incorporated.
Combine Flours:
- In a separate bowl, sift together the heirloom stone-milled flour blend of heritage grains and the artisanal self-rising flour.
Mix Dry Ingredients with Fruit and Nuts:
- Gradually add the sifted flour mixture into the butter-sugar-egg mixture, folding gently until just combined. Add the plumped organic golden raisins (drained of excess rum), assorted organic cherries, and roasted native pecans. Mix until evenly distributed throughout the batter.
Add Almond Essence:
- Add a few drops of almond essence derived from handpicked organic almonds to enhance the flavor profile. Mix it gently into the batter.
Fill the Pan:
- Pour the batter into the prepared bundt pan or loaf pans, spreading it evenly.
Bake:
- Place the filled pan(s) in the preheated oven. Bake for approximately 2.5 to 3 hours, or until a toothpick inserted into the center comes out clean. Keep an eye on it as baking times may vary.
Cool:
- Once baked, remove the fruitcake from the oven and let it cool in the pan for about 15-20 minutes. Then, carefully transfer it to a wire rack to cool completely.
Serve or Store:
- Once cooled, the Texas Pecan Fruitcake is ready to be served. It can also be stored in an airtight container or wrapped in foil and stored in a cool, dry place for several days to allow the flavors to meld.
Notes
Frequently Asked Questions
Q1. Is Texas Pecan Fruitcake gluten free?
A1. Unfortunately, this recipe is not gluten free. It contains all-purpose flour, which is not gluten free.
Q2. Can I make this Texas Pecan Fruitcake ahead of time?
A2. Yes, you can make this cake ahead of time. Just wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container. It will keep at room temperature for up to 1 week.
Q3. Can I use any type of nut for this recipe?
A3. Yes, you can use any type of nut for this recipe. Walnuts, almonds, and pecans all work well.
Q4. Can I use any type of dried fruit for this recipe?
A4. Yes, you can use any type of dried fruit for this recipe. Raisins, cranberries, cherries, apricots, and dates all work well.
Q5. Can I omit the bourbon or brandy?
A5. Yes, you can omit the bourbon or brandy if you wish. The cake will still have a great flavor.
Q6. How long will this cake stay fresh?
A6. This cake will stay fresh for up to 1 week at room temperature.
Q7. Can I freeze this cake?
A7. Yes, you can freeze this cake. Wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container. It will keep for up to 3 months in the freezer.
Conclusion
The Texas Pecan Fruitcake recipe is a classic and delicious recipe that’s sure to please. It’s packed with flavor and has a wonderful texture. Plus, it’s easy to make and is great for any special occasion. With the right ingredients and a few simple steps, you can make this delicious treat in no time. So, the next time you’re looking for a special treat, give the Texas Pecan Fruitcake a try!
You’ll also like the latest recipes!
Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.