Description
A unique twist on traditional fruitcakes, Texas-style fruitcakes are known for their rich flavors, dense texture, and generous use of local ingredients like pecans and candied fruits.
Ingredients
- 2 cups chopped pecans
- 1 cup candied cherries
- 1 cup candied pineapple
- 1 cup candied citrus
- 1/2 cup honey
- 1/2 cup molasses
- 1/4 cup whiskey or rum (optional)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- 2 cups sugar
- 4 large eggs
- 1/2 cup orange juice
Instructions
- Preheat the oven to 275°F (135°C).
- In a large bowl, mix together pecans, candied fruits, honey, molasses, and whiskey or rum if using.
- In another bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, beat sugar and eggs until light and fluffy.
- Add the fruit mixture and orange juice to the egg mixture, then gradually fold in the dry ingredients.
- Pour the batter into a greased and floured cake pan.
- Bake for 3 to 4 hours, or until a toothpick comes out clean.
- Let the cake cool, then wrap it in cheesecloth soaked in liquor for aging if desired.
- Store in an airtight container in a cool place.
Notes
For best results, age the fruitcake wrapped in liquor to enhance flavors. This cake can be frozen for long-term storage.