Best Pecan Fruit Cake Recipes

CHOCOLATE-PECAN CAKE WITH TROPICAL-FRUIT CUSTARD SAUCE

Steps:

• Preheat the oven to 350 degrees.
• Butter the inside of a nine-inch cake pan. Place a round of parchment or waxed paper, cut to fit, in the bottom of the pan. Butter the round of paper. Add about one tablespoon of flour to the buttered pan and shake it around to coat the bottom and sides of the pan. Shake out excess.
• Combine the cream and four tablespoons of butter in a saucepan. When the mixture simmers, add all the chocolate and stir around the bottom and sides until melted. Remove from the heat and let stand.
• Break the eggs into a heat-proof earthenware or metal mixing bowl. Stir in the sugar and vanilla. Place the bowl over - not in - a basin of simmering water, beating the mixture vigorously with a wire whisk.
• After about one minute, when the eggs are warm and not overly heated, remove the bowl from the basin and beat with an electric mixer.
• Continue beating until the mixture is tripled in volume and reaches room temperature, about 7 to 10 minutes.
• Scrape about one-third of the chocolate mixture into a large mixing bowl. Add about one-third of the egg mixture and blend well with a spatula. Add the remaining egg mixture and fold it in. Fold in the remaining chocolate mixture and stir in the pecans.
• Pour the batter into the prepared pan. Smooth over the top.
• Place the cake pan in a larger pan and pour boiling water around the cake pan. Place in the oven and bake 45 to 50 minutes or until a cake tester inserted in the center of the cake comes out clean.
• Remove the cake from the oven and let it sit in the water bath about 30 minutes. Remove the cake from the water bath and wipe off the bottom of the pan. Invert the cake onto a platter, remove the round of paper and let stand to room temperature. Serve with tropical-fruit custard sauce.

PECAN FRUIT CAKE

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.

PECAN FRUIT CAKE

Steps:

• Preheat the oven to 250 degrees for tube/bundt pans or 275 degrees for loaf pans. Generously grease and flour two pans and set aside. In a medium bowl, sift together 3 cups flour and the baking powder.
• In a large bowl, beat the butter and sugar. Add beaten eggs and lemon juice until incorporated, then add the flour/baking powder mix. In a separate extra large bowl, mix candied fruit and raisins with the remaining cup of flour until well coated. Add nuts and then the batter and mix well.
• Pour evenly into the two prepared tube or loaf pans. Tube pans cook the best. Do not use glass pans. Bake tube pans at 250 for about 1.5-2 hours; loaf pans cook at 275 for about 1-1.5 hours. Cook times are approximate. Test for doneness with a toothpick after one hour and as needed afterward. Do not over cook! Slow baking keeps the cake moist. Let cool completely before removing from pans. Keep covered in fridge.