Holiday Pecan Fruit Cake - Cooking From Scratch - Holiday Cake Recipes

Master Cookbook on Shopify: https://collardvalleycooks.com/collec... Master Cookbook on Amazon: https://amzlink.to/az0gh08tgT4f0 Holiday Pecan Fruit Cake - Cooking From Scratch - Holiday Cake Recipes #holidayfruitcake #fruitcake #fruitcakerecipe #fruitccakes Tammy's Buttery Fruitcake - Master Cookbook Recipe # 216 If you think you don't like fruitcake, this is the recipe that will change your mind! This isn't your typical store-bought version; it is incredibly buttery, packed with high-quality candied fruits, dates, and a massive amount of pecans. By starting in a cold oven and using a slow-bake method, we ensure the cake is perfectly dense and moist without being dry. Tammy's Buttery Fruitcake - Master Cookbook Recipe # 216 Ingredients 2 cups salted butter, room temperature 2 cups packed light brown sugar 6 large eggs 2 tsp Apple Pie Spice (Penzey’s recommended) 3 Tbsp vanilla extract 1/2 cup grape juice 2-2/3 cups self-rising flour (divided) 3-1/2 cups candied fruit 10 oz. chopped dates 4 cups chopped pecans For the Fruit Topping: 8 oz. orange marmalade (or jelly of choice) 2 cups large mixed colored candied fruits (red/green cherries and pineapple) 4 cups whole pecans Instructions Cream Base: Cream the butter and brown sugar together until light. Add eggs one at a time, followed by the apple pie spice and vanilla. Mix Batter: Blend in the grape juice, then add the self-rising flour (reserve 1/3 cup for the fruit). Beat for 2 minutes to develop the structure. Prep Fruit: In a separate large bowl, toss the 3-1/2 cups of candied fruit with the reserved 1/3 cup of flour to coat. Add the chopped pecans and dates; mix well. Combine: Stir the fruit mixture into the batter and mix thoroughly by hand until evenly distributed. Fill Pan: Pour into a well-greased 12-cup tube pan, leaving about 1 inch of space at the top. Use any extra batter for a small loaf pan. Cold Oven Start: Place the cake in a cold oven. Set the temperature to 350°F and bake for 30 minutes. Then, reduce the heat to 250°F and bake for 3 to 4 hours. Decorate: Once the center of the cake has risen and is set (so the topping doesn't sink!), remove it briefly. Spread the marmalade over the top, arrange your whole pecans and large fruit pieces, then bake at 350°F for a final 30 minutes to toast the pecans. Notes Tammy's Tip: Starting the cake in a cold oven is a classic Southern secret that helps the cake rise evenly and prevents the edges from getting too dark during the long baking process. Shop our top-selling Amazon affiliate kitchen items like our famous food fork, our Jaccard pigtail food hook, and our large stainless steel measuring scoops here: https://www.collardvalleycooks.com/to... Shop our Kitchen Items through Walmart: https://walmrt.us/4fWFAT8 Visit our website to print our recipes, watch tutorials, join our newsletter, enter our giveaways and more here: https://www.collardvalleycooks.com/ Swaggerty Sausage Sponsor: https://www.swaggertys.com/ #collardvalleycooks, #collardvalleycooksrecipes, #southerncooking Tammy’s cheerful and approachable style makes cooking fun and easy for everyone, no matter your skill level. Each episode brings people together and celebrates the love of home-cooked meals. So, gather around your screens and get ready for some tasty inspiration! With Collard Valley Cooks, you’ll not only pick up some fantastic recipes, but you’ll also feel the warmth and joy of Southern hospitality right in your own kitchen. Come join the family! #comesitatmytable #acrehomestead #thepressleygirls #camirra’skitchen #cookingwithbrendagantt #celebratingappalachia #juicychicken #pauladeen #whippoorwillholler © 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.