As a lover of all things sweet and indulgent, I have always had a soft spot for fruitcakes. Their rich, dense texture and vibrant mix of fruits and nuts never fail to evoke feelings of warmth and nostalgia, especially during the holiday season.
One particular variety that has captured my heart is the Texas Pecan Fruitcake. Its unique blend of flavors and the unmistakable crunch of pecans make it a standout dessert that is perfect for festive gatherings and gift-giving.
What is Texas Pecan Fruitcake?
Texas Pecan Fruitcake is a beloved holiday treat that combines the richness of a traditional fruitcake with the buttery goodness of pecans.
This dessert is a staple in many Texan households during the holiday season, and its origins can be traced back to the early settlers who brought with them a love for baking and a penchant for using local ingredients.
The result is a decadent cake that is packed with fruits, nuts, and spices, making it a true delight for the taste buds.
Why You’ll Love this Texas Pecan Fruitcake?
The appeal of Texas Pecan Fruitcake lies in its complexity of flavors and textures. With each bite, you are treated to a symphony of sweet raisins, crunchy pecans, and zesty citrus notes, all wrapped up in a moist and tender crumb.
Whether enjoyed with a cup of tea on a cozy winter evening or presented as a thoughtful gift to loved ones, this fruitcake is sure to bring joy and delight to all who taste it.
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The Ingredients You Will Need To Make Texas Pecan Fruitcake:
To recreate this delectable dessert in your own kitchen, you will need the following ingredients:
- Lemon extract: Adds a concentrated lemon flavor to the cake batter, enhancing its citrusy taste.
- Baking powder: Acts as a leavening agent, helping the cake to rise and become light and fluffy.
- Unsalted butter: Provides moisture, richness, and flavor to the cake batter. It contributes to the tender texture and adds a buttery taste.
- Ground cinnamon: Adds warmth and depth of flavor to the cake. It complements the other spices and enhances the overall taste.
- Unsweetened coconut: Adds texture and flavor to the cake, providing a subtle coconutty taste and chewiness.
- Granulated sugar: Sweetens the cake and provides structure. It also helps to create a light and tender crumb.
- Orange zest: Adds a bright citrusy flavor and aroma to the cake, complementing the lemon extract and adding complexity to the taste.
- Eggs: Act as a binding agent, providing structure to the cake batter. They also contribute to the texture and richness of the cake.
- Golden raisins: Add sweetness and chewiness to the cake. They provide bursts of flavor in each bite.
- Kosher salt: Balances the sweetness and enhances the overall flavor of the cake. It also helps to activate the other ingredients and bring out their flavors.
- All-purpose flour: Serves as the main dry ingredient, providing structure and stability to the cake batter.
- Pecans: Add crunchiness and nutty flavor to the cake. They provide texture and richness to the overall taste.
- Baking spray: Used to grease the cake pan, preventing the cake from sticking and ensuring easy removal after baking.
Directions:
Step 1
First, I preheated the oven to 325°F to get it nice and hot for baking.
Step 2
Then, I grabbed my stand mixer and attached the paddle attachment. Into the mixer, I added 2 cups of softened butter and 2 cups of granulated sugar. With the mixer set to medium-high speed, I beat them together until they became light and fluffy, which took about 3 minutes.
Step 3
Next, I cracked open 6 eggs, adding them one by one into the butter-sugar mixture, making sure to beat well after each addition. This helps to incorporate air into the batter for a lighter texture.
Step 4
In a separate bowl, I combined 1 1/2 teaspoons of baking powder, 1 teaspoon of kosher salt, and 3 1/2 cups of all-purpose flour. I gave them a good stir to ensure they were evenly mixed.
Step5
Gradually, I added the flour mixture and 1/2 teaspoon of lemon extract into the butter-egg mixture, keeping the mixer on medium speed. I mixed until just combined, being careful not to overmix, as this can lead to a dense cake.
Step 6
Now, it’s time for the fruit and nut mixture. In another bowl, I tossed together 1 1/2 cups of golden raisins, 2 cups of chopped pecans, and 1 cup of unsweetened shredded coconut. To this mixture, I added 1 teaspoon of ground cinnamon for that warm, cozy flavor.
Step 7
I stirred the fruit and nut mixture into the batter until everything was evenly distributed. This adds wonderful texture and flavor throughout the cake.
Step 8
To prepare the pan, I sprayed a 10-inch tube pan generously with baking spray that includes flour. This ensures the cake won’t stick to the pan once baked.
Step 9
Carefully, I spooned the batter into the prepared pan, smoothing the top with a spatula to ensure an even surface.
Step 10
Into the preheated oven, the pan went. I baked the fruitcake for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until a wooden pick inserted into the center came out clean. This helps to ensure the cake is fully baked through.
Step 11
Once baked, I let the cake cool in the pan for about 15 minutes. Then, using oven mitts, I carefully removed it from the pan and transferred it to a wire rack to cool completely, which took about 1 hour.
Step 12
Finally, once cooled, I sliced myself a generous piece and enjoyed the delicious flavors of my homemade Texas Pecan Fruitcake.
Notes:
Here are some helpful tips to ensure your Texas Pecan Fruitcake turns out perfectly:
– Make sure all your ingredients are at room temperature before beginning.
– Do not overmix the batter once the dry ingredients are added to prevent a tough texture.
– Feel free to customize the fruit and nut mix-ins to suit your preferences.
– For a deeper flavor, soak the golden raisins in rum or fruit juice before adding them to the batter.
– Store the fruitcake in an airtight container at room temperature for up to two weeks, or in the refrigerator for longer shelf life.
Storage Tips:
To keep your Texas Pecan Fruitcake fresh and delicious for longer, store it in an airtight container at room temperature. If you prefer a firmer texture, refrigerate the cake, but allow it to come to room temperature before serving to bring out its full flavor.
Nutrition Information:
Calories: 190 Kcal
Protein: 3g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 25mg
Sodium: 100mg
Carbohydrates: 24g
Fiber: 2g
Sugar: 18g
Serving Suggestions:
– Warm a slice in the microwave for a few seconds before serving to enhance the flavors.
– Top with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of textures.
– Pair with a hot cup of coffee or spiced tea for a cozy afternoon treat.
– Serve alongside a selection of cheeses and nuts for a festive dessert charcuterie board.
– Gift slices of Texas Pecan Fruitcake in decorative boxes or tins for a thoughtful holiday present.
What other substitute can I use in Texas Pecan Fruitcake?
If you’re looking to put your own twist on the classic Texas Pecan Fruitcake, here are some alternative ingredients you can use:
– Almonds: Substitute chopped almonds for the pecans for a milder nut flavor and slightly crunchy texture.
– Dried apricots: Swap out the golden raisins for chopped dried apricots to add a tangy sweetness to the cake.
– Walnuts: Replace the coconut with chopped walnuts for a richer, earthier taste.
– Cranberries: Mix in dried cranberries instead of raisins for a pop of color and tartness.
– Maple syrup: Use maple syrup as a sweetener in place of granulated sugar for a hint of caramel-like flavor.
Equipment
- oven
- baking sheet
- bowl
Ingredients
- 1/2 teaspoon lemon extract
- 1 1/2 tsp baking powder
- 2 cups unsalted butter softened
- 1 teaspoon ground cinnamon
- 1 cup unsweetened shredded coconut
- 2 cups granulated sugar
- 1 1/2 tablespoons orange zest optional
- 6 eggs
- 1 1/2 cups golden raisins
- 1 tsp kosher salt
- 4 cups all-purpose flour
- 2 cups chopped pecans
- Baking spray with flour
Instructions
Step 1
- First, I preheated the oven to 325°F to get it nice and hot for baking.
Step 2
- Then, I grabbed my stand mixer and attached the paddle attachment. Into the mixer, I added 2 cups of softened butter and 2 cups of granulated sugar. With the mixer set to medium-high speed, I beat them together until they became light and fluffy, which took about 3 minutes.
Step 3
- Next, I cracked open 6 eggs, adding them one by one into the butter-sugar mixture, making sure to beat well after each addition. This helps to incorporate air into the batter for a lighter texture.
Step 4
- In a separate bowl, I combined 1 1/2 teaspoons of baking powder, 1 teaspoon of kosher salt, and 3 1/2 cups of all-purpose flour. I gave them a good stir to ensure they were evenly mixed.
Step5
- Gradually, I added the flour mixture and 1/2 teaspoon of lemon extract into the butter-egg mixture, keeping the mixer on medium speed. I mixed until just combined, being careful not to overmix, as this can lead to a dense cake.
Step 6
- Now, it’s time for the fruit and nut mixture. In another bowl, I tossed together 1 1/2 cups of golden raisins, 2 cups of chopped pecans, and 1 cup of unsweetened shredded coconut. To this mixture, I added 1 teaspoon of ground cinnamon for that warm, cozy flavor.
Step 7
- I stirred the fruit and nut mixture into the batter until everything was evenly distributed. This adds wonderful texture and flavor throughout the cake.
Step 8
- To prepare the pan, I sprayed a 10-inch tube pan generously with baking spray that includes flour. This ensures the cake won’t stick to the pan once baked.
Step 9
- Carefully, I spooned the batter into the prepared pan, smoothing the top with a spatula to ensure an even surface.
Step 10
- Into the preheated oven, the pan went. I baked the fruitcake for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until a wooden pick inserted into the center came out clean. This helps to ensure the cake is fully baked through.
Step 11
- Once baked, I let the cake cool in the pan for about 15 minutes. Then, using oven mitts, I carefully removed it from the pan and transferred it to a wire rack to cool completely, which took about 1 hour.
Step 12
- Finally, once cooled, I sliced myself a generous piece and enjoyed the deliciou
Notes
Nutrition
Frequently Asked Questions:
Q1: Can I make Texas Pecan Fruitcake ahead of time?
A1: Yes, Texas Pecan Fruitcake actually tastes better when made ahead of time as it allows the flavors to meld and develop. Simply store it as directed and enjoy it whenever you’re ready.
Q2: Can I freeze Texas Pecan Fruitcake?
A2: Absolutely! Texas Pecan Fruitcake freezes well and can be stored for up to three months. Wrap it tightly in plastic wrap and then in foil before placing it in the freezer.
Q3: Can I use salted butter in this recipe?
A3: While unsalted butter is recommended for better control of the overall saltiness of the cake, you can use salted butter if you prefer. Just adjust the amount of added salt accordingly.
Q4: How can I prevent my pecans from sinking to the bottom of the cake?
A4: To prevent the pecans from sinking, toss them in a bit of flour before folding them into the batter. This will help them stay suspended throughout the cake.
Q5: Can I glaze the Texas Pecan Fruitcake?
A5: Absolutely! A simple glaze made of powdered sugar and a splash of lemon juice can be drizzled over the cooled cake for a touch of sweetness and extra visual appeal.
Q6: Can I add alcohol to the Texas Pecan Fruitcake?
A6: Yes, you can soak the fruits in rum or brandy before adding them to the batter for a boozy kick. Just be sure to adjust the amount of liquid in the recipe to compensate for the added moisture.
Conclusion:
In conclusion, Texas Pecan Fruitcake is a timeless dessert that embodies the spirit of the holiday season with its warm flavors and comforting textures.
Whether you choose to enjoy it with a cup of tea by the fireside or gift it to friends and family, this indulgent treat is sure to bring joy and delight to all who partake.
By following the simple steps outlined in this article and incorporating your own personal touches, you can create a delicious fruitcake that will be a highlight of your holiday celebrations for years to come.