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
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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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Orange Cranberry Pecan Dessert Loaf In The Airfryer
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Fruit cake | ???????? Happy Holidays/ Merry Christmas!!!????????
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Fruit Cake
(Blankita Recipe)
Ingredients:
○ 1 ½ cups water
○ ½ cups of Raisin
○ 1 ½ cups dried apricot (chopped)
○ ½ cups dates
○ 2 cups dried berries
○ 1 ¼ cups white sugar
○ 1 cup salted butter (softened)
○ 1 cup cream cheese (softened)
○ 4 eggs
○ 1 ½ teaspoon vanilla extract
○ 2 ½ cups all-purpose flour
○ 1 teaspoon baking powder
○ 1 Tablespoon orange peel
○ 1 cup walnuts (chopped)
○ 1 cup pecan (chopped)
○ 1 cup dried pineapple
○ Rum/ whiskey
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All ingredients were bought with my own money. Ingredients were bought from Island Pacific
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Music:
Jingle Bells 7 by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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Created Butter Pecan Pound Cake
(REVISED RECIPE) check down below...The best recipes are created from the heart with love and you're going to love this simple recipe I created for Butter Pecan Pound Cake. Step by step directions for this dessert is listed below...enjoy
Preheat oven at a temperature of 350 instead of 375
Grease your cake pan and place in freezer while you prepare your pound cake. Once all ingredients are mix well for 2mins, remove pan from freezer. Pour cake mix into pan, optional to add nuts onto cake mix to bake or after cake is completely cooked. I would recommend chopped nuts on top for a clean cut... Bake for 40- 45 minutes, remove from oven, and cool down 10-15 minutes. Apply glaze if desired wait 10 additional minutes more and serve...enjoy
1 Box of Butter Pecan Cake Mix
1 Cup of Sour Cream
3 Eggs
2 Tsp. Butter Pecan Syrup
1Tsp. Butter
1/3 Cup of Water
1 Can of Bakers Joy Spray to coat baking pan
Glaze:
3 Tsp. of confectioner sugar
1 Tsp. VANILLA FROSTING
Add 1 drop of water mix and mix until smooth, add additional drop if needed to make smooth
Repeat steps for more glaze if needed
Holiday Pecan Pie, The Best You've Ever Tasted!
This pecan pie will be the best you've ever tasted. It's easy, quick and delicious. Not too sweet or bland. This is a brilliant combination of ingredients.
1 cup white corn syrup-do not substitute
1 cup DARK brown sugar that's firmly packed-do NOT substitute
1/2 tsp. salt
2-3 tblsp. flour, Use all purpose flour. I know I said in the video you can use either all purpose or self rising but the pie comes out better with all purpose. If you use an electric mixer and tend to over mix, use 3 tbsp. Using 2 is fine if you're hand mixing. You will not taste the flour
1/3 cup melted butter (do not substitute)
1 tsp. vanilla extract- use the good stuff!
3 eggs--well beaten -always use large or extra large eggs when baking
1 to 2 cups pecans
PREHEAT YOUR OVEN TO 350 DEGREES
Combine 1st 6 ingredients, mixing well. Add the beaten eggs and pecans. Or you can put the pecans in the bottom of your 9 pie shell and pour the filling on top of them. The pecans will float to the top during baking. Pour into 9 pie plate and bake 45 to 70 minutes @ 350...the time will depend on your oven. For the 16 individual servings in tart shells, fill each shell 3/4 full, add pecans to top and bake @350 approx. 35 to 40 minutes. Let it cool before serving. Enjoy!