Pecan Date Fruitcake Recipes

PECAN DATE FRUITCAKE

Steps:

• Grease and line three 8x4-in. loaf pans with waxed paper; set aside. In a large bowl, combine dates, nuts and cherries. Combine the flour, sugar, baking powder and salt; stir into fruit mixture until well coated. In a bowl, beat eggs and vanilla until foamy. Fold into fruit mixture and mix well. Pour into prepared pans., Bake at 300° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Remove waxed paper. Cool completely before slicing. Wrap and store in a cool, dry place.

GRAMMY'S OLD-FASHIONED PECAN DATE CAKE

Steps:

• Preheat oven to 375 degrees. In a large bowl mix together the eggs, sugar, buttermilk and butter until combined. In a medium bowl, mix the dry ingredients together except for the dates. Once that is combined add the quartered dates (just cut each date into 4 pieces). Smash the dates around in the flower mixture until they are coated with flour and broken apart a little. Now, add the dry ingredients into the wet ingredients. Stir until just combined. Divide mixture into two GREASED (spray well with cooking spray) 9 inch round baking pans. Bake 25-30 minutes until mixture is cooked through and golden brown. Allow it to cool in the pan. Run a knife or spatula around edges and underneath to make sure it doesn't stick (this is a sticky cake). Put each one on a plate and let it sit in the refrigerator a few hours. Meanwhile, add all the ingredients for the icing into a large saucepan. Don't worry about chopping the dates, they melt. Heat on medium low until icing thickens up a bit and dates are almost all broken down. Mixture will be sticky and pretty thick. Do this about 20 minutes. Remove from heat. Let this sit in pan to cool. It will continue to thicken while it sits. Add icing to the middle of cake for the layers to stick. Ice the top and sides, then place in the fridge to firm up completely, Serve cold or at room temperature for cutting. Enjoy!

CHERRY DATE FRUITCAKE

Steps:

• In a large bowl, combine the first four ingredients. Add the pecans, cherries, pineapple and dates; toss to coat. Beat eggs and apple juice; add to fruit mixture and mix well. Grease two foil-lined 9x5-in. loaf pans. Press half of the mixture into each pan. , Bake at 300° for 1-3/4 to 2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans; carefully remove foil. Brush loaves with corn syrup. Cool completely.

DATE-NUT FRUITCAKE

Steps:

• In a large bowl, cream butter and sugar. Add eggs; mix well. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Stir in the coconut, raisins, dates, pecans and orange zest. , Spoon into a greased and floured 10-in. fluted tube pan. Bake at 300° for 85-95 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Place a piece of waxed paper under rack. , In a small saucepan, bring the sugar and orange juice to a boil; boil for 1 minute. Stir in orange zest. Poke holes in cake with a long wooden skewer; gradually spoon glaze over fruitcake. Cool completely.