Texas Pecan Fruitcake Recipe
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.
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Servings: 9
Calories: 312kcal
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
• 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.
