Description
A traditional holiday fruitcake from Texas, rich in flavor and history, featuring local ingredients like pecans and dried cherries.
Ingredients
- 2 cups mixed dried fruits (raisins, cherries, etc.)
- 1 cup pecans, chopped
- 2 cups flour
- 1 cup sugar
- 1/2 cup brandy or bourbon
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup unsalted butter, softened
Instructions
- Preheat the oven to 300°F (150°C).
- In a bowl, combine mixed dried fruits and nuts.
- In another bowl, cream butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the brandy, spices, and salt.
- Gradually fold in the flour and mix until just combined.
- Carefully fold in the fruit and nut mixture.
- Pour the batter into a greased baking pan and smooth the top.
- Bake for 2 to 2.5 hours, or until a toothpick inserted comes out clean.
- Allow to cool, then wrap in plastic wrap and store in a cool place.
Notes
Fruitcakes can be aged for a richer flavor. Store properly to extend shelf life.