Easy Pecan Fruitcake

    Easy Pecan Fruitcake

    (11)
    Be the 1st to save!
    1hour30min


    11 people made this

    Fruitcake doesn't have to be complicated. This delicious recipe has been a favourite of our family for thirty years. It's full of fruit and nuts.

    Ingredients
    Serves: 24 

    • 2 cups (440g) white sugar
    • 4 eggs
    • 2 teaspoons vanilla essence
    • 2 cups (250g) plain flour
    • 1 teaspoon baking powder
    • 1kg pecan halves
    • 500g glace cherries
    • 500g candied pineapple
    • 500g pitted dates

    Directions
    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat oven to 150 degrees C. Grease and line with baking paper two loaf tins.
    2. Beat together the eggs, sugar and vanilla until frothy.
    3. Sift together the flour and baking powder; add to the egg mixture. Add the glace cherries, pineapple and dates.
    4. Mix well and pour into loaf tins and bake for 1 hour.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (11)

    Reviews in English (11)

    by
    109

    I have made this recipe for 35 years but we moved this past summer and I lost my recipe box. I was so happy to find it again. This fruitcake is meant to be solid fruit and nuts, so DON'T double the batter. Try this instead: Sift together the dry ingredients. I use kitchen scissors to cut the dates and cut them into a very large bowl (I sometimes use a large roasting pan). Then take about a half cup of the flour mixture and sift it over the dates. Toss the dates to coat each piece with flour. Repeat for the pineapple, the cherries, and the pecans. By now all the fruit and nuts should be mixed together and coated with flour. Now wisk the sugar, eggs, and vanilla together and then pour it as evenly as possible over the fruit and nuts. You can try using two spoons to mix it all together, but I quickly switch to my clean hands and work the sticky stuff throughly to dampen all the flour. When throughly mixed take it up by the handful and pack it into the loaf pans. Pack it in so there are no gaps among the the ingredients. Bake, cool, cut thinly, and enjoy! (You can add liqour after it is baked by wrapping the cake in cheese cloth, soak throughly with your favorite liquor and store it in an air-tight container until ready to serve.)  -  24 Dec 2007  (Review from Allrecipes USA and Canada)

    by
    51

    I really like this recipe. It is extremely tasty without any alcohol. I did make two changes however. I used 1 lb pecans and 1 lb walnuts. I also doubled the batter. Otherwise this recipe came out perfect.  -  12 Dec 2002  (Review from Allrecipes USA and Canada)

    by
    44

    Excellent recipe, except it omits adding the pecans. Adding them with the fruit produces the desired results.  -  27 Dec 2002  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate