Best 5 Pecan Date Fruitcake Recipes

PECAN DATE FRUITCAKE

Steps:

• Grease and line three 8x4-in. loaf pans with waxed paper; set aside. In a large bowl, combine dates, nuts and cherries. Combine the flour, sugar, baking powder and salt; stir into fruit mixture until well coated. In a bowl, beat eggs and vanilla until foamy. Fold into fruit mixture and mix well. Pour into prepared pans., Bake at 300° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Remove waxed paper. Cool completely before slicing. Wrap and store in a cool, dry place.

NEVER FAIL FRUIT CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 10 inch tube pan. Line bottom of pan with greased parchment paper. Set aside.
• Chop fruit and nuts in a large mixing bowl. Add coconut and mix well with hands. Stir in flour, then sweetened condensed milk. Blend well.
• Pack firmly in prepared tube pan. Bake for 1 1/2 hours. Remove from oven. Run knife around edge of cake and remove rim of pan. When barely warm, remove tube bottom and paper from cake.

CHERRY DATE FRUITCAKE

Steps:

• In a large bowl, combine the first four ingredients. Add the pecans, cherries, pineapple and dates; toss to coat. Beat eggs and apple juice; add to fruit mixture and mix well. Grease two foil-lined 9x5-in. loaf pans. Press half of the mixture into each pan. , Bake at 300° for 1-3/4 to 2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans; carefully remove foil. Brush loaves with corn syrup. Cool completely.

FRUITCAKE (WITH NUTS)

Steps:

• Set oven to 325 degree.
• Butter and flour a 10-inch angel food or tube pan.
• In a large bowl combine the flour, baking powder and salt.
• Add in chopped dates, pecans, walnuts and both raisins; toss to coat with flour mixture.
• In another bowl beat together sugar and butter until light and fluffy (about 5 minutes).
• Add in eggs and beat well until combined.
• Add in vanilla and lemon zest or lemon extract (if using); mix to combine.
• Add in the dry ingredients (flour, fruit and nut mixture) and fold in JUST until combined (the batter will be the texture of cookie dough).
• Spoon the batter into the prepared pan and smooth out the top with the back of the spoon.
• Bake for about 1 hour and 40 minutes, or until cake is golden and a tester inserted in the middle comes out clean.
• Cool cake in the pan on a rack for 10-15 minutes.
• With a sharp knife, cut around the edges of the cake to loosen.
• Turn the cake onto a rack and cool completely.

SOUTHERN FRUITCAKE

Steps:

• Grease and flour two 9x5-in. loaf pans. Line the bottoms with waxed paper; grease and flour the paper. Set aside., Combine the pecans, pineapple, peaches, raisins and 1/2 cup flour; set aside. , In a large bowl, cream butter and sugar; add the eggs, one at a time, beating well after each addition. Add 1/2 cup peach nectar, honey and milk; beat well (mixture will appear curdled). Combine cinnamon, baking powder, salt, allspice and remaining flour; add to the creamed mixture and mix well. Add pecan mixture; stir well., Pour into prepared pans. Bake at 325° for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. , With a skewer, poke holes in the loaves. Spoon remaining nectar over loaves. Let stand for 10 minutes; remove from pans to a wire rack to cool completely. Wrap tightly and store in a cool place. Slice and bring to room temperature before serving.