The Secret to Making a Fruitcake Everyone Craves - Loaded with Pecans!

Master Cookbook on Shopify: https://collardvalleycooks.shop/ Master Cookbook on Amazon: https://amzlink.to/az0gh08tgT4f0 - Southern Holiday Fruitcake 👵 Old Fashioned Recipe ✨ Homemade from Scratch Why is this Old Fashioned Fruitcake simply amazing? Have you ever wished to recreate Fruitcake that tastes just like Mama made? Now you can! In today's video, we'll dive into the world of Southern baking and whip up a classic Holiday Fruitcake that's all about comfort and tradition. Join me at the table as we explore how to make Southern entrées, desserts, and side dishes from scratch. ORDER MY MASTER COOKBOOK! Find recipes Tammy created by writing down each ingredient her Mama and Granny used when making those traditional southern dishes! Tammy has taken the time to jot down and even improve some of these classic recipes for you! MASTER COOKBOOK RECIPE # 216 TAMMY'S BUTTERY FRUITCAKE Ingredients: For the cake: 2 cups salted butter 2 cups packed light brown sugar 6 large eggs 2 tsp Apple pie spice, used Penzey’s 3 Tbsp vanilla extract 1/2 cup grape juice 2 2/3 cups self-rising flour 3 1/2 cups candied fruit 10 oz. chopped dates 4 cups chopped pecans Instructions: Read the recipe first. Do not preheat the oven. Cream butter and sugar, then add eggs one at a time, followed by apple pie spice and vanilla. Mix in grape juice, then flour; beat for 2 minutes. In another bowl, coat fruit with 1/3 cup flour, add pecans and dates, and combine well. Stir fruit mixture into batter, mix thoroughly. Put in a well-greased 12 cup tube pan. Fill almost full, it until there is about 1” left empty. If there is extra batter, use a loaf pan. Put cakes in a cold oven, set to 350°F for 30 minutes, then reduce to 250°F for 3 to 4 hours. Wait until center rises before adding fruit topping; otherwise, topping will sink. After topping, bake for 30 minutes at 350°F to toast pecans. For pecan and fruit topping: 8 oz. jelly or marmalade, used orange marmalade 2 cups large mixed colored candied fruits (your choice). I like red and green cherries with light pineapple 4 cups whole pecans Heat jelly (your choice of apple or orange marmalade) in a small non-stick pot or skillet. Pour over the fruit and stir until the fruit and nuts are well coated. My choice of fruits for cake batter: 8 oz. fruit and peel old English mix or extra fancy (these are chopped small) 8 oz. tropical mix 8 oz. mixed pineapple and cherries, cut fruit in half for cake batter 10 oz. chopped dates Tips: When you buy fruit and nuts, get plenty for the top of cakes too! Do not put topping on the cake before the middle is set, or it will sink into the cake. Do not use old English fruit unless you taste it and make sure you like the citron and fruits; replace with other mixed fruits if you don't. Collard Valley Cooks is an Amazon and YouTube Affiliate and may receive commissions on tagged products. Thanks for your participation and for shopping with us! Here are my favorite kitchen items for making Southern dishes. Shop Amazon: https://amzlink.to/az0WyJOpvrl7i Shop Walmart: https://walmrt.us/4fWFAT8 See Tammy's latest video tutorials on YouTube! You can watch them and learn to cook for free! 📺 Watch our Latest Video Tutorials:    / @collardvalleycooks   Find Tammy's recipes, tutorials, and written recipes on her website here: Website: http://www.collardvalleycooks.com Collard Valley Cooks is proudly sponsored by: Swaggerty's Farm Sausage website: https://sausage.swaggertys.com/ © 2016-2026 Collard Valley Cooks LLC. All rights reserved.No part of this video, audio recording, or visual content may be downloaded, re-uploaded, or redistributed on any platform without express written permission. Stolen video footage or ripped audio will be met with immediate digital copyright takedown requests (DMCA) and account reporting. For licensing inquiries, contact tammy@collardvalleycooks.com.