Pecan Fruitcake {The Best Fruitcake Ever!

Pecan Fruitcake {The Best Fruitcake Ever!

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Mama’s pecan fruitcake is a dense soft cake studded with pecans, dates and candied cherries. It’s the best fruitcake ever!

Poor fruitcake. It has such a bad rap. People either love it or hate it. Forget all the bad things you have ever thought about fruitcake. If you don’t like fruitcake, then you have never had my mama’s pecan fruitcake at Christmas time. This fruitcake will change your mind about how you feel about fruitcake and will literally make you eat your words. Mama’s pecan fruitcake is a dense soft cake studded with pecans, dates and candied cherries.

It’s the best fruitcake ever! I know this because David turned his nose up when I told him I was going to make a fruitcake this year. For the past two or three years, I was a little disappointed when mama hadn’t made any fruitcake when I went home for Christmas. I understood why she stopped making it, the recipe makes a lot of cake, and it would just end up in the freezer.

Mama’s pecan fruitcake is a dense soft cake studded with pecans, dates and candied cherries. It’s the best fruitcake ever! | TheMountainKitchen.com

After another year of not having fruitcake, I decided to get her recipe, so that I could try my hand at making one. I went to the store and bought all of the ingredients needed to make this fruitcake memory come to life again.

While David was off hunting, I was at home in the kitchen making pecan fruitcake. I noticed the recipe called for a large “tube pan” and since I am not a baker (Julie), I called mama to see if she thought I could use a bundt pan. It’s the only pan I have that even closely resembles a tube pan. She said she thought it would work, so I set out to make the pecan fruitcake.

The house smelled like Christmas!

measured ingredients

How To Make Pecan Fruitcake:

Preheat oven to 300 degrees F.

Grease a large tube or bundt pan** with butter and sprinkle with flour or line with parchment or wax paper; set aside.

Using a mixer, cream together the butter, sugar. Add the eggs one at a time blending well after each addition. Add in the vanilla and mix well.

Sprinkle 1 cup of flour over the chopped fruit; toss to coat well. Sift the remaining flour, baking powder through a sieve to combine into a small bowl.

Add about 1 cup of the flour mixture to the egg mixture, mixing well in between each addition.

Turn off the mixer; add fruits and pecans and stir with a heavy-duty spoon.

Mama’s pecan fruitcake is a dense soft cake studded with pecans, dates and candied cherries. It’s the best fruitcake ever! | TheMountainKitchen.com

I found that the batter was extremely thick and dense and ended up working the fruits and nuts in with my hands.

Pour the cake batter into the prepared pan. Bake for 2 ½ hours or until a toothpick comes out clean when inserted.

Mama’s pecan fruitcake is a dense soft cake studded with pecans, dates and candied cherries. It’s the best fruitcake ever! | TheMountainKitchen.com
Mama’s pecan fruitcake is a dense soft cake studded with pecans, dates and candied cherries. It’s the best fruitcake ever! | TheMountainKitchen.com

Notes:

*Use a handheld chopper or knife to chop the pecans and fruit. A food processor tends to chop too fine.

**The bundt pan worked great and because I have a thick black pan, I was able to shave off 30 minutes from the allotted baking time.

Mama’s pecan fruitcake is a dense soft cake studded with pecans, dates and candied cherries. It’s the best fruitcake ever! | TheMountainKitchen.com

Not convinced that this is the best fruitcake ever?  Look at this picture I shared on Instagram:

Mama’s pecan fruitcake is a dense soft cake studded with pecans, dates and candied cherries. It’s the best fruitcake ever! | TheMountainKitchen.com

David cannot stop eating it while drinking coffee in the morning. He loves it and has talked about it every day since.

Mama’s pecan fruitcake is a dense soft cake studded with pecans, dates and candied cherries. It’s the best fruitcake ever! | TheMountainKitchen.com

Still not convinced?

I also took some slices to work to share with coworkers. I placed it on the table in the kitchen. By quitting time, one slice was gone and after 3 days, it was gone!

Now, do you believe me? Try it!

shop for pecans at Millican Company Pecans
Pecan Fruitcake
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Pecan Fruitcake

Mama’s pecan fruitcake is a dense soft cake studded with pecans, dates and candied cherries. It’s the best fruitcake ever!
Course Dessert, Snack
Cuisine American, Christmas
Keyword Christmas Dessert, Fruitcake, pecan
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 16
Calories 820kcal

Ingredients

  • 1 pound unsalted butter
  • 2 ¼ cups sugar
  • 6 eggs
  • 4 cups all-purpose flour
  • 1 heaping tablespoon baking powder
  • 1 teaspoon salt
  • 3 tablespoons vanilla extract
  • 1 pound pecans chopped*
  • 1 pound dates pitted and chopped*
  • ½ pound green candied cherries chopped*
  • ½ pound red candied cherries chopped*

Instructions

  • Preheat oven to 300 degrees F.
  • Grease a large tube or bundt pan** with butter and sprinkle with flour or line with parchment or wax paper; set aside.
  • Using a mixer, cream together the butter, sugar. Add the eggs one at a time blending well after each addition. Add in the vanilla and mix well.
  • Sprinkle 1 cup of flour over the chopped fruit; toss to coat well. Sift the remaining flour, baking powder through a sieve to combine into a small bowl.
  • Add about 1 cup of the flour mixture to the egg mixture, mixing well in between each addition.
  • Turn off the mixer; add fruits and pecans and stir with a heavy-duty spoon.
  • I found that the batter was extremely thick and dense and ended up working the fruits and nuts in with my hands.
  • Pour the cake batter into the prepared pan. Bake for 2 ½ hours or until a toothpick comes out clean when inserted.

Notes

*For best results, use a handheld chopper or knife to chop the pecans and fruit. A food processor does it too fine.
**Use caution when using black bakeware. My black bundt pan shaved 30-minutes off the cooking time.

Nutrition

Calories: 820kcal | Carbohydrates: 99g | Protein: 8g | Fat: 45g | Saturated Fat: 16g | Cholesterol: 122mg | Sodium: 173mg | Potassium: 375mg | Fiber: 6g | Sugar: 60g | Vitamin A: 815IU | Vitamin C: 0.4mg | Calcium: 54mg | Iron: 2.8mg
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