Servings: 14 Servings
Calories: 190kcal
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
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.
Nutrition
Calories: 190kcal
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