Texas Pecan Fruitcake Food

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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.

TEXAS BRAZIL NUT FRUITCAKE



Texas Brazil Nut Fruitcake image

This recipe was given to my mother in 1948 by a dear lady in Corpus Christi. There is just enough batter to hold the whole fruits and nuts together. For optimum satisfaction, leave all the fruit and nuts whole.

Provided by Juanita Peek

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Yield 36

Number Of Ingredients 12

1 cup white sugar
1 pinch salt
½ teaspoon vanilla extract
4 eggs
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 pound Brazil nuts
1 pound chopped walnuts
1 pound pecan halves
1 pound red candied cherries
1 pound green candied cherries
2 pounds pitted dates

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease three 9x5 inch loaf pans, line them with parchment paper, and grease the paper.
  • Beat eggs, salt and vanilla together until very light and lemon colored. Add sugar, 1 cup of the flour and 2 teaspoons baking powder. Put brazil nuts, walnuts, pecans, red and green cherries into a large bowl. Dust with the remaining 1/2 cup flour. Then add the egg and sugar mixture. This is a very stiff mixture. Mix with hands.
  • Press into 3 - 9x5 inch loaf pans which you have lined with parchment paper and have greased both pan and paper. Bake for 1 hour at 350 degrees F (175 degrees C).

Nutrition Facts : Calories 439.4 calories, Carbohydrate 49.2 g, Cholesterol 20.7 mg, Fat 26.6 g, Fiber 5.1 g, Protein 6.8 g, SaturatedFat 5.2 g, Sodium 52.1 mg, Sugar 35.3 g

TEXAS PECAN CAKE



Texas Pecan Cake image

Can't decide between Mama's Pecan Pie recipe and Grandma's Icebox Fruitcake this holiday season? Don't fret. The Lonestar State has your back. Meet our Texas Pecan Cake, a simple recipe that guarantees pecan fans will leave the feast satisfied. This pound-cake-meets-fruit-cake confection combines both worlds to create the ultimate holiday treat. In true Texas style, this recipe goes big with the state's official nut, calling for 2 cups of chopped pecans. Pecan lovers will be pleased when they're served a slice that's studded with nuts inside and out. If you want to take this rich, dense dessert to the next level, consider adding a glaze. Or, for an easier addition, serve with a scoop of vanilla ice cream on the side. If it's just too much to finish (especially after a holiday feast), you can cover and eat on the leftovers for up to three days.

Provided by Southern Living Editors

Categories     Cakes

Time 3h

Yield Serves 12 (serving size: 1 wedge)

Number Of Ingredients 10

2 cups (1 lb.) unsalted butter, softened
2 cups granulated sugar
6 large eggs
1 1/2 teaspoons baking powder
1 teaspoon table salt
4 cups (about 17 oz.) all-purpose flour, divided
1/2 teaspoon lemon extract
2 cups chopped pecans
1 1/2 cups golden raisins
Baking spray with flour

Steps:

  • Preheat oven to 325°F. Beat butter and sugar with a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition.
  • Stir together baking powder, salt, and 3 1/2 cups of the flour in a bowl. Gradually add flour mixture and lemon extract to butter mixture, beating on medium speed until just combined. Stir together pecans, raisins, and remaining 1/2 cup flour in a separate bowl; stir into batter until combined.
  • Coat a 10-inch tube pan with baking spray with flour. Spoon batter into prepared pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, 1 hour, 15 minutes to 1 hour, 30 minutes. Cool in pan 15 minutes. Remove from pan; let cool completely on a wire rack, about 1 hour.

TEXAS PECAN CAKE



Texas Pecan Cake image

An intensely flavored, delicious pound cake from the publishers of Southern Living. It's just lovely garnished with fresh berries.

Provided by Molly53

Categories     Dessert

Time 2h

Yield 1 10 inch tube cake, 12 serving(s)

Number Of Ingredients 8

2 cups butter (if using margarine, not spread or tub product) or 2 cups margarine, softened (if using margarine, not spread or tub product)
2 cups sugar
6 eggs
4 cups all-purpose flour, divided
1 1/2 teaspoons baking powder
1 (2 ounce) bottle lemon extract
4 cups pecans, chopped
2 1/2 cups golden raisins

Steps:

  • Preheat oven to 325°F.
  • Grease and flour a 10 inch tube pan or bundt pan.
  • Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Sift 3 1/2 cups flour and baking powder together, reserving 1/2 cup flour.
  • Gradually add to creamed mixture alternately with lemon extract, beginning and ending with flour mixture.
  • Beat well after each addition (the batter will be quite thick).
  • Dredge pecans and raisins in remaining 1/2 cup flour; stir into batter.
  • Spoon batter into prepared pan.
  • Bake for 1 3/4 hours or until cake tests done with a toothpick.
  • Cool in pan 15 minutes.
  • Turn out onto cooling rack and let cool completely before serving.

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 :

UNCLE JOHNNY'S TEXAS PECAN CAKE



Uncle Johnny's Texas Pecan Cake image

My Uncle Johnny, one of my mother's brothers, sent us this recipe in the '70s. It's a Texas treat I hope you'll enjoy!

Provided by Barbie Petty

Categories     Cakes

Time 3h30m

Number Of Ingredients 9

6 eggs - separated
1 lb brown sugar
1 lb margarine or butter
4 c flour
1 tsp baking powder
8 oz glazed cherries
8 oz glazed pineapple
3-1/2 Tbsp lemon extract
1 lb shelled pecans

Steps:

  • 1. Cream together brown sugar and margarine or butter. Add egg yolks. Reserve egg whites for Step 5.
  • 2. Dredge fruit in 2 cups of the flour.
  • 3. Mix baking powder and remaining two cups of flour, and add to sugar and egg batter.
  • 4. Stir in fruit mixture from Step 2.
  • 5. Beat egg whites to a soft peak and fold in.
  • 6. Pour into either a prepared 13 x 9 pan or Bundt pan, sprayed with cooking spray.
  • 7. Bake at 225 degrees for 3 to 3-1/2 hours, considering not all ovens were created equal. ;)
  • 8. Enjoy a big ol' hunk of Texas goodness with a large dollop of your favorite vanilla ice cream. Mmm-mmm good! ;)

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