Ingredients
1 pound pecans, coarsely chopped
1 pound dates, pitted and chopped
1/2 pound candied cherries (red and green)
1/2 pound candied pineapple (colored or plain yellow)
3/4 cup granulated sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
3 large eggs
1 teaspoon vanilla extract
(Optional) 1 tablespoon rum, bourbon, or brandy in place of vanilla
Instructions
- Preheat oven to 250°F.
- Fill a shallow oven-safe pan one-third full with boiling water and place it on the lower oven rack. This creates steam while the fruitcake bakes.
- Grease two 9 x 5-inch loaf pans and line them with waxed or parchment paper. Grease the lining as well.
- Place the chopped pecans, dates, cherries, and pineapple into a large bowl.
- Sift the flour, sugar, baking powder, and salt over the fruit mixture. Toss with your hands until everything is coated.
- In a separate bowl, beat the eggs until light. Add vanilla (or optional spirit if using).
- Pour the egg mixture over the fruit and combine thoroughly. Hands work best here because the mixture is very thick.
- Spoon the batter into the prepared pans, pressing it firmly to eliminate large gaps or air pockets.
- Place the loaf pans on the rack above the pan of hot water.
- Bake for 1 hour and 45 minutes, or until the tops feel firm and the loaves look set.
- Cool completely in the pans. Once cooled, remove and keep wrapped for storage.
Notes
- • Store the cooled loaves wrapped in their baking paper, then tightly in plastic wrap and foil. Keep in a cool, dark place.
• This fruitcake ships extremely well—wrap tightly in waxed paper and foil before packing.
• No aging time is required. It tastes wonderful the same day it’s baked.
• Avoid packaged “mixed candied fruit.” The texture is dry and will result in a crumbly, bland loaf.
• Coarsely chopped nuts give the cake its signature bite—don’t grind them too fine.
- Prep Time: 15 min
- Cook Time: 1 hr 45 min