Classic Fruitcake with Pecans & Golden Raisins
Submitted by rubberneck
Classic fruitcake loaded with dates, pecans, walnuts, and golden raisins. Moist tender crumb with vanilla and lemon extract, baked in a tube pan for beautiful slices.
YIELD
4 servingsPREP
25 minCOOK
1 hrsREADY
2 hrsThis isn’t your grandma’s doorstop fruitcake, it’s a tender, buttery cake studded with dates, crunchy pecans, and sweet golden raisins that actually tastes like something you’d fight over.
The secret is folding the nuts and fruit into just enough batter to hold everything together, creating that signature dense-but-not-heavy texture.
Vanilla and a whisper of lemon extract brighten the whole situation without competing with the fruit.
Baked low and slow at 325°F for almost two hours, then turned out of a tube pan for those gorgeous, bakery-worthy slices that make holiday platters sing.
Baking Tips
- Toss the dried fruit and nuts in a bit of the flour mixture before folding in to prevent sinking
- Test for doneness at 1 hour 30 minutes, as oven temps vary, then continue checking every 10 minutes
- Wrap cooled cake tightly and let it rest overnight for easier slicing and deeper flavor
Ingredients
Directions
Preheat oven to 325℉ (160℃).
Butter and flour 10 inch tube pan.
Combine first 3 ingredients in large bowl.
Add dates, pecans, walnuts and raisins and toss to coat.
Using electric mixer, beat sugar and butter in another large bowl until light and fluffy.
Add eggs 1 at a time, beating well after each addition.
Add extracts.
Add dry ingredients; fold until just combined (batter will resemble cookie dough).
Spoon batter into prepared pan.
Smooth top.
Bake until cake is golden and tester inserted near center comes out clean, about 1 hour 45 minutes.
Cool cake in pan on rack 10 minutes.
Using sharp knife, cut around edges of cake to loosen.
Turn out cake onto rack; cool completely.
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