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Nan

Here you go and a wonderful fruitcake too----

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Joined: Dec 10, 2005

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Posted to Thread #3958 at 6:05 pm on Oct 15, 2006

Louisana Pecan Cake

1 ½ cups raisens soaked overnight in 1 cup Kentucky bourbon
1 cup softened unsalted butter
2 ¼ cups granulated sugar
1 teaspoon freshly grated nutmeg
6 eggs beaten
4 ½ cups all-purpose flour
3 ½ cups coarsely chopped pecans
2 tsp. baking powder
1 tsp. salt
Powdered sugar

Cream butter and sugar, add nutmeg and eggs. Beat thoroughly. Mix 1 cup flour with nuts. Sift together remaining dry ingredients except powdered sugar; add to creamed mixture. Stir in nuts and raisens. Mix lightly and pour into well greased, lightly floured 10” tube pan. Bake 1 ¼ hours at preheated 325F (160C) oven or until it tests done. Remove and cool in pan for five minutes. Turn out on rack and cool. Sprinkle top with powdered sugar.

I use one of those oversized loaf pans with the pretty bottom. Baked in mini-loaf pans last time, can’t remember time, just watched them.


Fruitcake Haters Fruitcake (no neon fruit)
was posted on the old Gourmet forum by Roni

An excellent alternative -
Re: (Hetta Malone)

FRUIT AND SPICE CAKE Butter (for the pan) Flour (for dusting) 1/2 pound dried apricots, coarsely chopped 1/2 pound pitted dates, coarsely chopped 1/4 pound dried cranberries 3/4 pound golden raisins 1/4 pound unblanched almonds, chopped 1/4 pound walnuts, chopped 1/4 pound pecans, chopped 1/2 cup crystallized ginger Grated rind of 2 oranges 2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1/2 pound (2 sticks) unsalted butter 3/4 cup granulated sugar 3/4 cup brown sugar 6 eggs Juice of 1 orange Juice of 1 lemon 1/3 cup rum Set the oven at 300 degrees. Butter a 10-inch tube pan. Line the bottom with a piece of parchment paper cut to fit it exactly. Butter the paper and dust the pan with flour, tapping out the excess. In a bowl, combine the apricots, dates, cranberries, raisins, almonds, walnuts, pecans, ginger, and orange rind. Add 1/4 cup of the flour and toss to coat the fruits and nuts; set them aside. In a separate bowl, sift the remaining 1 3/4 cups flour with the baking soda, salt, cinnamon, cloves, and nutmeg. Set aside. In an electric mixer, cream the butter. Add the granulated and brown sugars. Beat over medium speed for 2 minutes, scraping down the bowl several times. Add the eggs one by one, beating well after each addition. Beat in the orange and lemon juice, followed by the rum. With the mixer set on its lowest speed, beat in the flour just until the dry ingredients are moistened. Remove the bowl from the mixer stand. With a wooden spoon, mix in the fruit and nuts until no traces of flour show. Spoon the batter into the prepared pan. Bake the cake for 2 1/2 hours or until a skewer inserted in the center of the cake comes out clean. Remove the cake from the oven and set it aside on a metal rack for 30 minutes. Use a sharp knife to cut around the outside rim of the cake to release it from the pan. Lift out the cake on the center tube. Turn the cake upside down onto a plate, remove the tube. Then turn the cake right side up onto the rack to cool completely. To serve, cut into thick slices. MAKES 1 TALL 10-INCH CAKE

This one I've also used the oversize loat pan

It is SOOOOOOOOOOOOOO good!!!


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