How To make Holiday Fruitcake with Louisiana Pecans
1 lb Dark Raisins
1 lb Light Raisins
2 lb Currants
1 lb Citron
2 lb Louisiana Pecans
4 1/2 c All-Purpose Flour
2 ts Nutmeg
1 t Mace
1 t Cinnamon
1 lb Butter
1 lb Brown Sugar
12 Eggs
6 oz Orange Marmalade
1/2 c Honey
1/2 c Sherry
GARNISH:
Candied Cherry Halves Pecan Halves
Combine raisins and currents with citron and nuts. Sift flour with spices and resift; mix 2 cups of sifted flour mixture with the fruit and nuts. Cream butter until soft and smooth, blend in sugar throughly, and add eggs one at a time, beating well after each egg is added. Add marmalade, beat. Add remaining flour mixture alternately with honey and sherry mixing well after each addition. Stir in floured fruits and nuts, and mix well until distributed through the batter. Pack into loaf tins lined with 2 thicknesses of waxed paper, top with candied cherries and whole pecans halfs and bake at 250?F for 2-1/2 to 3 hours, depending on size of pan.
Cakes are done when they pull away from sides of pan and are firm to the touch in the center. EDITORS NOTE: Cakes wrapped and stored in a cool place are at their best after 2 or 3 weeks of aging. Louisiana Conservationist - November/December 1991
How To make Holiday Fruitcake with Louisiana Pecans's Videos
Orange Cranberry Pecan Dessert Loaf In The Airfryer
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Betty's Kentucky Bourbon Pecan Cake
Betty demonstrates how to make a traditional Kentucky Bourbon Pecan Cake. This is a defining cake for Kentucky.
Kentucky Bourbon Pecan Cake
2 cups whole red candied cherries
2 cups bourbon whisky (I used Maker's Mark bourbon whisky.)
2 cups white seedless raisins
2 cups softened butter
2 cups sugar
2 cups light brown sugar, firmly packed
8 eggs, separated
5 cups all-purpose flour
4 cups pecan halves
1 ½ teaspoons baking powder
1 teaspoon salt
2 teaspoons ground nutmeg
Combine cherries, raisins, and bourbon in a large mixing bowl. Cover with plastic wrap and let sit in the refrigerator overnight. Drain fruits and reserve bourbon. Place butter in bowl of mixer and beat on medium speed until light and fluffy. Add sugars gradually. Add egg yolks, one at a time, beating well after each addition. Combine ½ cup of the flour with the pecans. Mix the remaining flour with the baking powder, salt, and nutmeg. Add 2 cups of the flour mixture to the creamed mixture and mix thoroughly. Add the reserved bourbon and the remainder of the flour mixture alternately, ending with flour. Beat well after each addition. In a separate bowl, mix egg whites until stiff, but not dry. Fold gently into cake batter. Add drained fruits and floured pecans to the cake batter; blend. Grease a 10-inch tube pan; line with waxed or parchment paper. Pour cake batter into pan with 1 space left at the top. Place in 275-degree (F) oven; bake about 2 to 2 ½ hours, or until a cake tester comes out clean. (Loaves will take less time.) Cool cake 2 to 3 hours in pan. Remove from pan. Wrap in cheesecloth soaked in bourbon and store in aluminum foil inside a covered container for several weeks. This is my cake, for you, my YouTube friends! I hope you love it! --Betty ♥♥♥♥♥
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Kentucky Bourbon Balls Recipe | Easy and best Holiday Sweet Treat! #KentuckyBourbonBall #recipe
Make these Kentucky Bourbon Balls by dipping a bourbon-infused pecan buttercream frosting in dark chocolate and topping each with a pecan for a party-perfect look. They’re sweet with a little kick. Great for enjoying during the holidays.
Let's see the ingredients used to make this:
-1 Cup Pecan finely chopped
- 1 1/2 Cup powdered Sugar
- 5 Tbsp Bourbon
- 1/2 cup Butter
- Melted Chocolate for frosting
#KentuckyBourbon
#KentuckyChocolateBalls
#chocolateballs
#Woodfordreserve
#woodfordreservebourbon
Homemade Bourbon Fruitcake
New Orleans native Charlie Andrews demonstrates how to make a Rum Fruitcake. A fruitcake is any type of cake that has candied or dried fruits, nuts and can be made with or without rum. My version of fruitcake consists of Candied fruits, pecans, walnuts, raisins, dried cranberries and Bourbon rum is added into the cake batter. Once the cake is baked, I make a strong Bourbon rum sauce that is added onto the top, middle and sides of the cake. This recipe calls for 20 or more servings as it's a pretty large cake. It's perfect for Holidays like Christmas, it also has just the right about of candied fruits, nuts and raisins and it is absolutely delicious. Hope you all will give this classic holiday cake a try.
Rum Fruitcake recipe link
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Rustic Fruit Cake 2020
1 Cup Cubed Room Temp Butter
2 Cups Flour
1 Cup Liquid Honey
4 large or 5 medium eggs
2 tsp Baking powder
2 TSP Pumpkin Pie Spice
5&1/2 Cups Mixed Dried Fruits and nuts of your choice!
Place a shallow pan of water in the bottom of your stove. Line a Long large loaf pan or tube pan with parchment or buttered brown paper..put the batter in the pan and bang down repeatedly until it settles.
Bake at 250F for 2-3 Hours until a toothpick inserted comes out clean.
Baste while hot with a thick layer of honey. If you want to BOOZE your cake, leave off the honey and while your cake cools. Paint it with spiced rum or apricot brandy using a wide paintbrush. ( remove the paper first) once thoroughly soaked ( not dripping or course) Place on a cake rack until thoroughly cool. Wrap in Parchment and put in a closed cookie tin until Christmas. You can occasionally open and paint it again. If you want a COMBO..heat up one cup of honey and add 1 cup of brandy or rum..and paint it with that. If you are NOT boozing your cake..it needs to be kept in the fridge or freezer until the day before using.
Waterproof & Ferriday | A Taste of Louisiana with Chef John Folse & Company (1992)
In this episode from the “Historical Food Towns” series of “A Taste of Louisiana” from August 16, 1992, Chef John Folse cooks Pecan Crusted Chicken Breast with a Pecan Praline Sauce and Twice-Baked Potatoes. He also prepares Ostrich Stir Fry with Penny Greggs, an ostrich farmer from Ferriday. This episode also includes footage from Waterproof, Ferriday, the Louisiana Folk Life Museum, and an ostrich farm.