RCI-BR.004.0232.001
Fruit Pecan Cake
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Howell Estate in Canton, Texas in 1981.
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- 1 teaspoon
- 1 teaspoon
- ½ pound
- 2¼ cups
- 6 unit
- brandy flavoring2 tablespoons
- ¾ pound
- candied whole cherries¾ pound
- 1 pound
- 15 ounces
Method
1
Preheat oven to 300°F. Grease and line a 9-inch cake pan with parchment paper.
2
Sift together the flour, salt, and nutmeg in a medium bowl and set aside.
3
Cream the butter and sugar together in a large bowl until light and fluffy, approximately 3–4 minutes.
4 minutes
4
Add eggs one at a time to the butter mixture, beating well after each addition to fully incorporate.
5
Stir in the brandy flavoring until evenly distributed.
6
Chop the candied pineapple and candied cherries into bite-sized pieces, then combine with the seedless raisins and pecan halves in a separate bowl.
7
Gently fold the flour mixture into the butter and egg mixture until just combined.
8
Fold the fruit and pecan mixture into the batter until all pieces are evenly distributed.
9
Pour the batter into the prepared pan and smooth the top with a spatula.
10
Bake in the preheated 300°F oven for 60 minutes until a toothpick inserted in the center comes out clean or with only a few moist crumbs.
60 minutes
11
Allow the cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
15 minutes