Best 6 Pecan Fruit Cake Recipes

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Indulge in a timeless holiday tradition with our delectable Pecan Fruit Cake, a cherished recipe passed down through generations. This classic cake is a symphony of flavors and textures, featuring a moist, dense crumb studded with an abundance of plump pecans, dried fruits, and citrus zest. Each bite offers a delightful burst of sweetness, enhanced by the warmth of spices and a hint of rum. As a bonus, we've included three additional fruit cake recipes that offer unique twists on this beloved treat. From a gluten-free option to a boozy delight, these variations cater to diverse preferences and dietary restrictions. Embark on a culinary journey with our collection of Pecan Fruit Cake recipes and create memories that will last a lifetime.

Here are our top 6 tried and tested recipes!

TEXAS PECAN FRUITCAKE



Texas Pecan Fruitcake image

Provided by itsallgood

Time 3h

Yield 18

Number Of Ingredients 9

1 pound butter
2 cups sugar
6 eggs
2 cups flour, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 cups self-rising flour
2 cups golden raisins
1 pound cherries (green, red, or both)
4 cups pecans
almond flavoring

Steps:

  • Mix butter, sugar, and eggs. Use one cup flour to mix in fruit and nuts. Mix rest of flour into batter and add flavoring. Stir batter into fruit and nut mixture. Grease and flour tube pan. Put batter in tube pan and bake at 275 degrees F for 2 to 2 1/2 hours. Refrigerate for smooth slicing.

PECAN DATE FRUITCAKE



Pecan Date Fruitcake image

My husband grew up in Louisiana and has fond memories of his mother's fruitcake. I make this for him every year to remind him of special times. Pretty slices are an attractive addition.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 3 loaves.

Number Of Ingredients 9

2 pounds pitted dates, quartered
1 pound pecan halves (4 cups)
1 pound candied cherries, halved (2-1/4 cups)
1 cup all-purpose flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
4 eggs
2 teaspoons vanilla extract

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.

Nutrition Facts :

BOURBON PECAN CAKE



Bourbon Pecan Cake image

Provided by Damaris Phillips

Categories     dessert

Time 1h50m

Yield 8 to 12 servings

Number Of Ingredients 16

2 2/3 cups cake flour
2 1/4 teaspoons baking powder
3/4 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup bourbon
1/2 cup milk
1 1/2 teaspoons vanilla extract
8 tablespoons (1 stick) butter
1/2 cup coconut oil
2 cups granulated sugar
4 eggs, separated
3/4 cup pecans, chopped and toasted
1/4 teaspoon cream of tartar
1 cup confectioners' sugar
1 tablespoon bourbon
1/4 cup pecans, chopped and toasted

Steps:

  • For the cake: Preheat the oven to 350 degrees F.
  • Whisk together the flour, baking powder, cinnamon and salt in a medium bowl and set aside. Combine the bourbon, milk and vanilla in a separate bowl (it may get clumpy looking--that's ok) and set aside.
  • In a stand mixer fitted with a paddle attachment, cream the butter and coconut oil until fluffy, about 1 minute. Add 1 3/4 cups of the granulated sugar and beat until fluffy, about 1 more minute. Add the egg yolks one at a time, mixing well between additions. Add the dry ingredients in four batches, alternating with the wet mixture, starting and ending with the dry. Stir in the pecans.
  • In a stand mixer with a whisk attachment and a clean bowl, whip the egg whites with the cream of tartar on medium until soft peaks form. Sprinkle in the remaining 1/4 cup granulated sugar and whip to stiff peaks, about 5 minutes total. Fold the egg whites into the batter in thirds.
  • Pour into a bundt pan and bake until a cake tester comes out clean, 55 to 60 minutes. Let cool before turning the cake out of the pan.
  • For the glaze: In a medium bowl, combine the confectioners' sugar, bourbon and 2 tablespoons water. Once the cake is cool, top it with the glaze and sprinkle with the chopped pecans.

PECAN FRUIT CAKE



Pecan Fruit Cake image

My children asked for this fruit cake every year since I got the recipe in 1980. They are all adults and still ask for it at Christmas. Everyone likes this even those who don't like Fruit Cake (I am one of them). Easy to make and I am sure it gets better as it sits wrapped up.

Provided by Jo-Ann Boyer

Categories     Cakes

Number Of Ingredients 11

1/2 lb red candied cherries
1/2 lb green candied cherries
1/2 lb candied pineapple
1 lb pecans
1 lb pitted dates
1 c sugar
1 c flour
1 tsp baking powder
1 pinch salt
1 tsp vanilla
4 beaten eggs

Steps:

  • 1. mix all fruit and pecans together in a large bowl.
  • 2. in separate bowl mix dry ingredients and pour over fruit and stir all together.
  • 3. mix well beaten eggs and vanilla and pour over fruit mixture, mix together with hands. Press into pan lined with wax paper.
  • 4. bake at 250* for 2 1/2 to 3 hours. I put this in 2 loaf pans and cut the baking time to 2 hours.
  • 5. Note: This year I used 2 loaf pans and sprayed them with Pam and when I brought them out of the oven I set them on hot pads for 5-10 mins to loosen the bottom and ran a knife around the side. It worked well.

SOUTHERN FRUITCAKE



Southern Fruitcake image

"I've never found anyone who didn't like this lovely fruitcake," remarks Ruth Marie Lyons of Boulder, Colorado.

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 2 loaves.

Number Of Ingredients 15

4 cups chopped pecans
1-3/4 cups chopped candied pineapple
1-1/2 cups chopped dried peaches or apricots
1-1/2 cups golden raisins
2 cups all-purpose flour, divided
1 cup butter, softened
1 cup packed brown sugar
5 eggs
1 cup peach or apricot nectar, divided
1/2 cup honey
1/4 cup milk
1-1/2 teaspoons ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground allspice

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.

Nutrition Facts : Calories 303 calories, Fat 17g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 129mg sodium, Carbohydrate 36g carbohydrate (26g sugars, Fiber 2g fiber), Protein 4g protein.

SOUTHERN PECAN CAKE



Southern Pecan Cake image

Because pecan trees are such an iconic symbol in Texas, this recipe is a classic in any Southern home. I remember eating this cake as a baby, even picking the pecans myself from the trees in my grandmother's backyard. When I chose to enter it in at the County Fair, my grandmother gave her coveted recipe secrets to me. And, now, this award-winning cake can be enjoyed in your home, too!

Provided by Satira

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h5m

Yield 16

Number Of Ingredients 17

1 cup unsalted butter, softened
1 cup milk
¼ cup coconut milk
2 teaspoons vanilla extract
2 cups cake flour
1 cup white sugar
2 tablespoons cornstarch
2 teaspoons baking powder
½ teaspoon salt
5 egg yolks
2 cups white sugar
½ (12 fluid ounce) can evaporated milk (such as Carnation®)
½ cup unsalted butter, softened
3 egg yolks
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
4 cups pecans, very finely chopped

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
  • Mix butter, milk, coconut milk, and vanilla extract together in a large bowl. Combine flour, sugar, cornstarch, baking powder, and salt in a separate bowl. Slowly mix into the milk mixture. Add egg yolks one at a time, beating well after each addition.
  • Divide batter between the prepared cake pans.
  • Bake cakes in the preheated oven until tops are golden yellow and spring back when lightly pressed, 25 to 30 minutes.
  • Prepare frosting while cakes are baking. Combine sugar, evaporated milk, butter, egg yolks, and flour in a saucepan. Heat over medium-low, stirring constantly, until mixture starts to thicken. Add vanilla and stir for 1 minute. Pour in pecans; cook and stir for 2 minutes more.
  • Remove frosting from heat and let cool. Remove cakes from the oven and set aside to cool, 20 to 30 minutes.
  • Place 1 cooled cake layer on a serving plate. Cover with some of the cooled frosting. Top with the second cake layer. Frost top and sides with remaining frosting.

Nutrition Facts : Calories 617.5 calories, Carbohydrate 59.5 g, Cholesterol 152.8 mg, Fat 41.2 g, Fiber 3 g, Protein 6.9 g, SaturatedFat 14.8 g, Sodium 159.7 mg, Sugar 40.7 g

Tips:

  • Use a quality pecan fruitcake recipe: There are many different recipes available, so be sure to choose one that is well-reviewed and uses high-quality ingredients.
  • Use fresh, high-quality ingredients: The better the ingredients you use, the better your fruitcake will taste. Be sure to use fresh pecans, dried fruits, and spices.
  • Soak the fruit in alcohol: This will help to plump up the fruit and add flavor to the cake. You can use any type of alcohol you like, but rum, brandy, and whiskey are all popular choices.
  • Cream the butter and sugar together thoroughly: This will help to create a light andfluffy cake. Be sure to cream the butter and sugar together until they are light and fluffy.
  • Add the eggs one at a time: This will help to prevent the cake from curdling. Be sure to beat the eggs well after each addition.
  • Fold in the dry ingredients gently: Overmixing the batter can make the cake tough. Be sure to fold in the dry ingredients gently until they are just combined.
  • Bake the cake at a low temperature: This will help to prevent the cake from drying out. Be sure to bake the cake at a low temperature until a toothpick inserted into the center comes out clean.
  • Cool the cake completely before frosting: This will help to prevent the frosting from melting. Be sure to cool the cake completely before frosting.

Conclusion:

Pecan fruitcake is a delicious and festive holiday treat. With a little planning and effort, you can make a fruitcake that will be enjoyed by everyone who tries it. So, what are you waiting for? Get baking!

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