Imagine a dessert that captures the essence of festive cheer, rich tradition, and Southern charm all in one delectable slice! This Holiday Fruitcake with Louisiana Pecans isn't just another holiday treat—it's a culinary journey that transforms simple ingredients into a masterpiece of flavor and texture. Packed with sweet dried fruits and crunchy local pecans, this recipe promises to be the star of your holiday dessert table, guaranteed to impress even the most discerning food lovers.
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups mixed dried fruit
- 1 cup chopped Louisiana pecans
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a 9-inch loaf pan or line it with parchment paper for easy removal.
- In a medium bowl, combine the mixed dried fruit with the chopped Louisiana pecans. Toss them together to ensure the nuts and fruit are evenly mixed. This will help prevent them from sinking to the bottom of the cake during baking.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside.
- In a large mixing bowl, cream the softened unsalted butter and brown sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, to the butter and sugar mixture, mixing well after each addition. Then, stir in the vanilla extract until fully combined.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the prepared dried fruit and pecan mixture gently with a spatula until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Smooth the top to ensure even baking.
- Bake in the preheated oven for about 2 hours, or until a toothpick inserted into the center of the fruitcake comes out clean.
- Once baked, remove the fruitcake from the oven and allow it to cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once cooled, slice the fruitcake and serve. This holiday fruitcake can be stored in an airtight container for up to a week, or it can be frozen for longer storage.
Tips
- Use fresh, high-quality Louisiana pecans for the most authentic flavor and crunch.
- Toast the pecans lightly before adding them to the batter to enhance their nutty flavor.
- Ensure all ingredients are at room temperature for better mixing and a more even cake texture.
- Don't overmix the batter—this can lead to a tough, dense cake.
- Check the cake's doneness by inserting a toothpick; it should come out clean with just a few moist crumbs.
- For extra moisture, you can brush the cooled cake with a little rum or brandy.
- Wrap the cooled fruitcake in plastic wrap to keep it fresh and moist for up to a week.
Nutrition Facts
Calories: 262kcal
Carbohydrates: 43g
Protein: 4g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 64mg
