- RECIPE AND PHOTO SUBMITTED BY Judith Parady Rice
All I put in it is :golden raisins, red and gr. candied cherries, and candied pineapple., and pecans, and flavor it with lemon flavoring. Everyone loves it.Nobody likes a big slice , so I find the minis and cupcake size works great. And they bake so much faster. This is my fav. of all fruitcakes.AND NO CITRON!Yes they freeze great!!
Pecan Christmas Fruitcake.
1 lb. butter,
2 1/2 c. white sugar,
6 eggs
,2 1/2 tsp.
lemon extract,
Beat all in large bowl.
Chop 2 sm,or one lg container candied red cherries,
one sm. container of green cherries,
one sm. container candied pineapple,
1/2 box of golden raisins,(chopped)
3 cups chopped,
pecans In bowl ,
Stir 1/2 cup flourw/all fruits and nuts. Stir to coat.
Add to batter.
Add.3 1/2 c. flour and one tsp.baking powder, and stir all together.
Put in angel food cake pan(grease w/ Crisco and flour, and bake for 2 1/2 hrs ,at 300 degree oven. or mini muffin pans, or reg muffin pans till golden on top.
Roughly 20-25 min.The little minis will take about 15 min.The longer it sits the better in the fridge.
I have left mine in the fridge for three wks….but will freeze well also.I put on papar plates and dbl freezer bags.
PS I cut a circle out of a br. paper bag and put on the inside bottom of the angel food cake pan and also put a cookie sheet under it in case the butter drips.
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